Combine all ingredients for the marinade and mix well. Place the steak pieces into a gallon zip top bag and cover with the marinade. Press out any excess air and seal. Marinate in the refrigerator for at least 1 hour (up to 8 hours).
Assemble skewers by alternating 1 piece of steak and 3 pieces of asparagus. Keep in mind, the asparagus tips are fragile, so try to go through the thicker stem as much as possible instead of through the tips.
Preheat your grill to high heat (400-450°).
Place the kabobs on the grill and cook for 4-5 minutes per side, rotating once, or until the internal temperature of the steak reaches your desired doneness (125° for rare, 135° for medium rare, 145° for medium, 150° for medium well, or 160° for well done).
Remove your kabobs from the grill and let rest for 3-5 minutes before serving.
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Directions
Combine all ingredients for the marinade and mix well. Place the steak pieces into a gallon zip top bag and cover with the marinade. Press out any excess air and seal. Marinate in the refrigerator for at least 1 hour (up to 8 hours).
Assemble skewers by alternating 1 piece of steak and 3 pieces of asparagus. Keep in mind, the asparagus tips are fragile, so try to go through the thicker stem as much as possible instead of through the tips.
Preheat your grill to high heat (400-450°).
Place the kabobs on the grill and cook for 4-5 minutes per side, rotating once, or until the internal temperature of the steak reaches your desired doneness (125° for rare, 135° for medium rare, 145° for medium, 150° for medium well, or 160° for well done).
Remove your kabobs from the grill and let rest for 3-5 minutes before serving.