Steak Kabobs

Ingredients:

For the kabobs:

• Swift Beef Tenderloin, cut into 1” cubes
• 1 red bell pepper, seeded and cut in 1” pieces
• 1 yellow bell pepper, seeded and cut into 1” pieces
• 8 ounces button mushrooms
• 1 red onion, cut into 1” pieces
• Metal skewers

For the marinade:

• ¼ C olive oil
• 2 Tbsp soy sauce
• 2 Tbsp red wine vinegar
• 2 Tbsp Worcestershire sauce
• 1 Tbsp fresh lemon juice
• 2 cloves garlic, minced
• 1 Tbsp brown sugar
• 1 tsp paprika
• 1 tsp onion powder
• ½ tsp dried oregano
• Salt and black pepper, to taste

Directions:

1. In a medium bowl, whisk together the oil, soy sauce, red wine vinegar, Worcestershire sauce, lemon juice, garlic, brown sugar, paprika, onion powder, oregano, salt, and pepper.
2. Place the steak in the bowl with the marinade or place both in a large Ziploc bag, making sure the meat is covered in the marinade. Chill in the refrigerator for at least one hour so the meat can tenderize; can marinate for up to 8 hours.
3. Carefully thread the marinated meat along with the veggies, alternating them on the skewer. Keep a little space between the pieces so they will cook evenly on the grill. Brush the meat and veggies with some of the remaining marinade. Discard the remaining marinade.
4. Grill the kabobs on high heat, for 8 to 10 minutes (135ºF is the internal temperature recommendation), turning the kabobs every couple of minutes.
5. Use tongs to remove the kabobs from the grill and let the meat rest for 5 minutes before serving.
6. Enjoy!