1-Combine soy sauce, brown sugar, cider vinegar, Worcestershire sauce, Dijon mustard, pepper, and olive oil in a resealable bag; seal and shake well to combine all ingredients.

2-Add beef cubes to the marinade; seal the bag and refrigerate for at least 1 hour or up to 8 hours. The longer you marinate, the more flavorful your kabobs will be!

3-If using wooden skewers, soak them in water for at least 30 minutes to prevent burning during grilling

4-Dice your colored bell peppers into uniform pieces, about 1 to 1.5 inches in size, to ensure even cooking

5-Chop the fresh parsley and set aside for garnishing later

6-Preheat your grill to medium heat. This ensures a perfect sear while keeping the inside tender and juicy.

7-Thread beef cubes and bell peppers onto skewers in an alternating pattern. Leave a tiny bit of space between each piece to allow for even cooking.

8-Discard any remaining marinade that has come into contact with raw meat.

9-Place kabobs on the preheated grill.

10-Grill kabobs for 4-5 minutes per side, until meat is medium with a slight pink inside.

11-Turn kabobs a quarter turn every couple of minutes to get nice even char marks.

12-Remove from grill and let rest for 5 minutes – this step is crucial for juicy meat!

13-Sprinkle with chopped parsley and serve immediately.