Servings: 4

2 lbs. lean beef, cut into 2 inch cubes 2 lbs. lean beef, cut into 2 inch cubes
1 green pepper 1 green pepper
1 red pepper 1 red pepper
1 yellow pepper 1 yellow pepper
2 medium sweet onions 2 medium sweet onions
1 (8 oz.) package button mushrooms 1 (8 oz.) package button mushrooms
Marinade: subheading: Marinade:
2 tbsp. red wine 2 tbsp. red wine
2 tbsp. balsamic vinegar 2 tbsp. balsamic vinegar
1 tbsp. Worcestershire sauce 1 tbsp. Worcestershire sauce
1/4 cup olive oil ¼ cup olive oil
1/2 tsp. onion powder ½ tsp. onion powder
1/2 tsp. garlic powder ½ tsp. garlic powder
1 tsp. steak seasoning 1 tsp. steak seasoning
1/2 tsp. dried thyme ½ tsp. dried thyme
1/2 tsp. dried oregano ½ tsp. dried oregano
black pepper to taste black pepper to taste
2 bay leaves 2 bay leaves

Cut peppers and onions into chunks.
Trim fat from meat and cut into 2" cubes.
Stir together the marinade ingredients.
Put meat cubes and veggies in large Ziplock bag and pour in the marinade.  Marinate meat at least 6 hours in the refrigerator (or longer is fine if you're gone all day).
When ready to cook, drain kabobs and veggies while you preheat grill to medium-high.
Put meat and veggies on skewers, ending with a mushroom.  Let come to room temperature.
Grill kabobs to desired doneness, turning as soon as you get some nice grill marks on the first side.  Cooking time will depend of the thickness of the meat and how hot your grill is but approximate times are 8 to 10 minutes for rare, 10 to 12 minutes for medium rare, 12 to 15 minutes for medium-well.
Let kabobs rest 5 minutes before serving.