Clean and wash the veggies. Cut the bell peppers and onion into 1 inch cubes. Leave the mushrooms whole. Place the veggies in a zip-top bag.
Trim the top sirloin steak and cut it into 1 inch cubes. Add the steak to another 1 gallon zip top bag.
In a medium bowl combine the olive oil, apple cider vinegar, Worcestershire sauce, garlic, parsley, rosemary, smoked paprika, salt and pepper. Whisk together.
Pour half of the mixture into the veggie bag and half of the mixture into the steak bag. Seal and refrigerate for at least 4 hours. Flipping once or twice during the marination process.
After the steak and veggies have marinated, remove them from the fridge and assemble the kabobs. Alternate the meat and veggies on pre-soaked bamboo skewers.
Preheat your grill to medium/high.
Lightly oil the grill grate with vegetable oil. Then place the skewers on the grill and cook for roughly 10 minutes, turning as needed, or until meat is cooked to order and vegetables are tender.
Serve the kebobs on the skewers.