Ingredients
1/2 cup olive oil1/3 cup red wine vinegar2 tablespoons ketchup2 to 3 garlic cloves, minced1 teaspoon Worcestershire sauce1/2 teaspoon each dried marjoram, basil and oregano1/2 teaspoon dried rosemary, crushed1 beef top sirloin steak (1-1/2 pounds), cut into 1-inch cubes1/2 pound whole fresh mushrooms2 medium onions, cut into wedges1-1/2 cups cherry tomatoes2 small green peppers, cut into 1-inch pieces
Preparation
In a small bowl, whisk oil, vinegar, ketchup, garlic, Worcestershire sauce and seasonings. Pour 1/2 cup marinade into a large resealable plastic bag. Add beef; seal bag and turn to coat. Pour remaining marinade into another large resealable plastic bag. Add mushrooms, onions, tomatoes and peppers; seal bag and turn to coat. Refrigerate beef and vegetables 8 hours or overnight.
Drain beef, discarding marinade. Drain vegetables, reserving marinade for basting. On six metal or soaked wooden skewers, alternately thread beef and vegetables.
Grill kabobs, covered, over medium heat or broil 4 in. from heat 10-15 minutes or until beef reaches desired doneness and vegetables are crisp-tender, turning occasionally. Baste with reserved marinade during the last 5 minutes.
