In a medium bowl, whisk together soy sauce, lemon juice, vegetable oil, Worcestershire sauce, garlic, basil, parsley, black pepper, and hot sauce (if using) until well combined.

Place beef cubes in a large resealable plastic bag and pour the marinade over them. Seal the bag, removing as much air as possible, and gently massage to ensure all meat pieces are coated. Refrigerate for at least 8 hours, preferably overnight (up to 24 hours for maximum flavor).

If using wooden skewers, soak them in water for at least 30 minutes before grilling to prevent burning.

When ready to cook, preheat your grill to medium-high heat (about 400-425°F).

Remove the beef from the marinade, reserving the liquid. Thread the beef cubes onto skewers, alternating with bell pepper pieces, onion wedges, and mushroom halves.

Pour the reserved marinade into a small saucepan. Bring to a boil over high heat, then reduce heat and simmer for 5 minutes to make a basting sauce. Set aside.

Oil the grill grates lightly. Place kabobs on the hot grill and cook for 10-15 minutes, rotating every 3-4 minutes and basting with the reserved marinade (now safe after boiling).

Cook until the beef reaches desired doneness (145°F for medium-rare, 160°F for medium) and vegetables are tender with slight char marks.

Transfer to a clean platter and let rest for 5 minutes before serving.