Can I eat it off the skewer?

Lately when I meal plan - I meal plan for weeks... somehow it's easier to me to plan meals for 8 weeks than try to figure out next week on it's own. I ask Andy and he sometimes has ideas and sometimes not, this time - he had an idea - Kebabs! Recently my mom was cleaning out and found some metal grilling skewers so we tucked those away for a rainy day... well or a really hot sunny day.
I made the marinade the day before so it was easier to put together the day off. We'd planned for these the day after we got back from camping and it was too late to get the meat marinated so we could eat before 9 PM. So pivot - I made the marinade for the next day. Cut up the meat the next morning and put in the marinade. Andy assembled and grilled these for dinner - they were great. Nicholas ate an entire kebob! Andy ate even more. Nicholas wanted just gnaw his food off the skewer… we informed him you take the food OFF the stick… details. The flavor was great - and these will for sure be happening again this summer. Maybe we’ll even try chicken!

Steak Kebabs

Marinade
1/4 c olive oil
1/4 c soy sauce
1 1/2 tbsp fresh lemon juice
1 1/2 tbsp red wine vinegar
2 1/2 tbsp Worcestershire sauce
1 tbsp honey
2 tsp Dijon
1 tbsp minced garlic
1 tsp freshly ground black pepper

Kebabs
1 3/4 lbs sirloin steak (look for thicker steaks), cut into 1 1/4 inch pieces
8 oz button or cremini mushrooms, halved (unless small, keep whole)
3 bell peppers (1 red, 1 green, 1 yellow) cut into 1 1/4-inch pieces
1 large red onion diced into chunks (about 1 1/4-inch)
1 Tbsp olive oil, plus more for brushing grill grates
Salt and freshly ground black pepper
1/2 tsp garlic powder

10 wooden skewer sticks soaked in water for at least 30 minutes

Instructions
For the marinade: In a mixing bowl whisk together all marinade ingredients.
For the kebabs: place steak into a gallon size resealable bag. Pour marinade over steak then seal bag while pressing out excess air and message marinade over steak. Transfer to refrigerator and allow to marinate 3 - 6 hours.
Preheat a grill over medium-high heat to about 425 degrees (partway through preheating clean grill grates if they aren't already clean).
With veggies on cutting board, drizzle with oil and lightly toss to coat (I actually don't toss the onion because I like it to stay in chunks, when you thread the onion on layer in chunks about 2 - 3 slices so they don't burn up).
Sprinkle veggies evenly with garlic powder and season with salt and pepper. To assemble kebabs layer steak and veggies onto kebabs in desired order, work to fit 4 steak pieces onto each kebab (I like to layer 2 onion slices together).
Brush grill grates lightly with oil. Place kebabs on grill and grill until center of steak registers about 140 - 145 degrees for medium doneness, turning kebabs occasionally, about 8 - 9 minutes. Serve warm.