Yield:
Ingredients:
1/3 cup Vegetable oil
1/2 cup Soy sauce
1/4 cup Lemon Juice
1 tbsp Prepared mustard
1 tbsp Worcestershire sauce
1 clove Garlic, minced
1 tsp Black pepper
1/2 tsp Salt
1 1/2 pounds Lean beef, cubed into 1 inch cubes
16 Mushroom caps
1 Red bell pepper, cut into chunks
1 Large onion, cut into chunks
Preparation:
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 and mushrooms , coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator 2 hours.
Preheat an outdoor grill for high heat, and lightly oil the grate.
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.
Thread pieces of bell pepper, beef, mushroom, and onion onto metal skewers, repeating until all ingredients are skewered.
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.