Mom's Beef Shish Kabobs

Ingredients

• 0.33 cupvegetable oil
• 0.5 cupsoy sauce
• 0.25 cuplemon juice
• 1 tbspprepared mustard
• 1 tbspWorcestershire sauce
• 1 clovegarlic, minced
• 1 tspcoarsely cracked black pepper
• 1.5 tspsalt
• 1.5 lbslean beef, cut into 1-inch cubes
• 16mushroom caps
• 8metal skewers, or as needed
• 2green bell peppers, cut into chunks
• 1red bell pepper, cut into chunks
• 1 largeonion, cut into large squares

Method

1. 1Whisk 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. 2Add 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. 3Preheat an outdoor grill for high heat, and lightly oil the grate.
4. 4Remove 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. 5Thread pieces of green bell pepper, beef, red bell pepper, mushroom, and onion onto metal skewers, repeating until all ingredients are skewered.
6. 6Cook 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.