¼ cup olive or avacado oil
2 tablespoons soy sauce, coconut aminos or liquid aminos
2 tablespoons red wine vinegar
2 tablespoons Worcestershire sauce
1 tablespoon fresh squeezed lemon juice
2 cloves garlic, minced
1 tablespoon brown sugar
1 tablespoon Pasture to Plate Co. steak seasoning
Salt and black pepper, to taste
For the kabobs:
1-1.5 pounds Pasture to Plate Co. Kabob chuncks.
1 red bell pepper, cut in 1 inch pieces
1 yellow bell pepper. cut in 1 inch pieces
8 ounces button mushrooms
1 red onion, cut in 1 inch pieces
8 metal skewers or soaked wooden skewers
In a medium bowl, whisk together the oil, soy sauce, red wine vinegar, Worcestershire sauce, lemon juice, garlic, brown sugar, steak seasoning, salt, and pepper.
Place the steak cubes in the bowl with the marinade or place both in a large Ziploc bag, making sure the meat is covered in the marinade. Chill in the refrigerator for at least one hour so the meat can tenderize, can marinate for up to 8 hours.
Carefully thread the marinated meat along with the veggies, alternating them on the skewer. Keep a little space between the pieces so they will cook evenly on the grill. Brush the meat and veggies with some of the remaining marinade. Discard the remaining marinade.
Grill the kabobs on high heat, for 8 to 10 minutes (depending on how you like your meat), turning the kabobs every couple of minutes.
Use tongs to remove the kabobs from the grill and let the meat rest for 5 minutes before serving.