From Chow Bella
6 slices bacon
1 1/2 lb thick-cut steak, cut into 24 cubes (good choices: top sirloin and tenderloin because they're easy to cut into uniform pieces and stay tender)
1/2 tsp dried savory
1/2 tsp dried thyme
1/2 tsp dried marjoram
1 tsp Hungarian paprikaÂ
1/4 tsp black pepper
1/4 tsp ground mustard seed
pinch of ground cloves
2 garlic cloves, grated
2 tbsp olive oil
1 large red onion, cut into square, leaves separated
1 large red bell pepper, cut into squares
Salt, to taste
Six kebab skewers
1. Par-cook the bacon in a skillet over medium heat, about 3 minutes per side. Can be done a day or two ahead; refrigerate until use.
2. In a gallon-sized food storage bag, add steak cubes, savory, thyme, marjoram, paprika, pepper, mustard, cloves, and garlic. Massage the herbs and spices thoroughly into the meat. Allow to marinade 20 minutes at the minimum to overnight.
3. If using wooden skewers, soak 30 minutes in water.
4. Cut each strip of bacon into 4 pieces.
5. Skewer the steak, bacon, onions, and peppers, alternating, with 4 pieces of steak.
6. Skewers can be grilled, approximately 2 minutes per side, or until the outside is lightly charred and the onions are translucent. Alternatively, if you don't have a grill you can preheat the oven to 375 degrees F and roast the skewers until the onions are translucent but the meat is still slightly pink, about 18-20 minutes (Depending on how large your steak pieces are and cut of meat you chose). Broil to create a little charred flavor, watching carefully if using wooden skewers.