Steak and Veggie Skewers with Creamy Dipping Sauce

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Two 8-ounce boneless rib-eye steaks, cut into 1-inch cubes

1 pound Brussels sprouts, trimmed 

10 ounces cremini mushrooms 

1 red onion, cut into 1-inch cubes 

1 cup extra-virgin olive oil 

1 1/2 teaspoons smoked paprika 

1/2 teaspoon dried oregano 

1/2 teaspoon garlic salt 

1/4 teaspoon ground coriander 

1/4 teaspoon lemon pepper 

1/4 teaspoon crushed red pepper 

3/4 cup sour cream 

1/4 cup mayonnaise 

1 lemon, juiced 

2 tablespoons fresh parsley, minced 

2 tablespoons fresh mint, minced