1/3 cup vegetable oil
1/2 cup soy sauce
1/4 cup lemon juice
1 tablespoon prepared mustard
1 tablespoon Worcestershire sauce
1 clove garlic, minced
1 teaspoon coarsely cracked blackpepper
1 1/2 teaspoons salt
1 1/2 pounds lean beef, cut into 1-inchcubes
16 mushroom caps
8 metal skewers, or as needed
2 green bell peppers, cut into chunks
1 red bell pepper, cut into chunks
1 large onion, cut into large squares
1. Whisk the vegetable oil, soy sauce, lemon juice, mustard, Worcestershire sauce,
garlic, black pepper, and salt together in a bowl; pour into a resealable plastic bag.
Add the beef, coat with the marinade, squeeze out excess air, and seal the bag.
Marinate in the refrigerator 8 hours or overnight.
2. Add the mushrooms to the bag, coat with the marinade, squeeze out excess air,
and reseal the bag; marinate in the refrigerator another 8 hours.
3. Preheat an outdoor grill for high heat, and lightly oil the grate.
4. Remove the beef and mushrooms from the marinade, shaking off any excess liquid.
Pour the marinade into a small saucepan and bring to a boil over high heat. Reduce heat
to medium-low, and simmer for 10 minutes; set aside for basting.
5. Thread pieces of green bell pepper, beef, red bell pepper, mushroom, and onion
onto metal skewers, repeating until all ingredients are skewered.
6. Cook the skewers on the preheated grill, turning frequently and brushing generously
with the reserved marinade until nicely browned on all sides and the meat is no longer pink
in the center, about 15 minutes.
Steve's notes: I cut the recipe in half. I only had an hour or two for the marinade, still
turned out great. We had it over a bed of whole grain basmati rice with a small carrot and
a mushroom cut up and thrown into the rice cooker...