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Combine the olive oil, soy sauce, lemon juice, Worcestershire sauce, garlic powder, Italian seasoning, pepper, and salt in a bowl for the marinade.
Pour the marinade into a zip-lock bag and place the meat inside it. Leave to marinate for 10 minutes or up to 8 hours in a refrigerator.
Cut the vegetables into cubes. Thread the beef and vegetables onto the metal skewers.
Preheat a grill to medium-high heat. Once hot, grill the kabobs for 10 minutes, turning every 3 minutes.
Remove the kabobs from the grill and rest covered with aluminum foil for 10 minutes before serving.
Notes:
TO STORE. Refrigerate the leftover kabobs in an airtight container for 3-4 days.
TO FREEZE. You can freeze the kabobs in resealable freezer-safe bags. Label the freezing date and enjoy it within two months for the best texture and flavor.
TO REHEAT. You can microwave the kabobs briefly or reheat them in the oven until warm.
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