To make the marinade:
Whisk together 1/4 cup olive oil, 2 tbsp soy sauce, 3 tbsp lemon juice (or vinegar), 2 cloves garlic minced (or 1 tsp garlic powder), 1 tsp dried oregano, 1 tsp ground cumin (optional), 1 tsp paprika, 1/2 tsp salt, 1/4 tsp black pepper, and 1 tbsp Worcestershire sauce in a medium bowl until well combined.

Marinate the steak:
Place the cubed steak in a large resealable bag or shallow dish and pour the marinade over it. Mix to ensure the steak is fully coated. Cover and refrigerate for at least 1 hour, or ideally 4–6 hours to let the flavors absorb.

Prepare the vegetables:
Wash and chop the bell pepper, red onion, mushrooms, and cherry tomatoes. Pat them dry with a paper towel to help them grill better.

Assemble the kabobs:
Once the steak has marinated, thread the steak and vegetables onto skewers, alternating for variety. Leave a small amount of space between pieces to allow even cooking.

Grill the kabobs:
Preheat your grill to medium-high heat and lightly oil the grates. Place the kabobs on the grill and cook for about 8 to 12 minutes, turning every few minutes until the steak reaches your preferred doneness and the vegetables are nicely charred and tender.

Serve:
Remove from the grill and let rest for a couple of minutes before serving. These kabobs pair well with a side of rice, couscous, or a fresh salad.