Shish Kabobs

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Ingredients:

• 3 lb. beef chuck steak (cut into 1 ½” cubes)
• 3-4 large bell peppers (cut into 1 ½” cubes)
• 2 large onions (cut into 1 ½” cubes)
• 2 trays whole mushrooms (clean & trim stems)
• 25-30 bamboo skewer sticks 10”

Sauce Ingredients:

• ½ c. Worcestershire sauce
• 2½ tsp salt
• 2 tsp pepper
• 1 c. shoyu
• ½ c. wine vinegar
• 2 c. sesame seed oil
• 4 cloves garlic (crushed)

Directions:

• Place meat in a Ziploc bag. Combine the vegetables in another Ziploc bag. *Tip: double bag
  meat & vegetables to avoid sauce from leaking.
• In a large bowl, combine all sauce ingredients and mix well. Divide sauce evenly into the
  two Ziploc bags. Close bags & shake well. Marinate in refrigerator overnight.
• Soak bamboo skewers in water for 1 hour before putting on meat and vegetables to avoid
  them from burning while cooking.
• Thread meat and vegetables on skewers in an alternating fashion. Grill for 8 to 10 minutes
  or until meat is cooked. Turn kabobs on each side while grilling so that meat and vegetables
  are evenly cooked.