(Use any veggies you choose for the kabobs, but I will give you the "official" recipe and you can tweak it with your own favorite veggies like we do...)
8 oz. button mushrooms
1 med. yellow onion, peeled and quartered
1 large green or red bell pepper cut in 1 inch pieces
1 1/2 lbs. beef sirloin, fat trimmed and cut into 1 inch pieces
1 Tbsp. Baby Bam (recipe below)
1/4 cup Worcestershire sauce
1/4 cup soy sauce
2 Tbsp. balsamic vinegar
2 Tbsp. vegetable oil
1 Tbsp. chopped garlic
Wood or Metal Skewers
Baby Bam Recipe:
3 Tbsp. paprika
2 Tbsp. salt
2 Tbsp. dried parsley
2 tsp. onion powder
2 tsp. garlic powder
1 tsp. fresh ground pepper
1 tsp. ground oregano
1 tsp. dried basil
1 tsp. dried thyme
1/2 tsp. celery salt
Combine all ingredients in a bowl and stir well. Store in airtight container for up to 3 months. You can sprinkle it into everything...soups, sauces, pizza, hamburgers, etc. You can also add a tsp. of cayenne for a little heat.
Place meat in large bowl. Add the Baby Bam and the worcestershire sauce, soy sauce, balsamic vingegar, vegetable oil and garlic. Cover tightly and refrigerate at least 2 hours and up to 4 hours.
Preheat oven to 450 and place oven rack in the top position. Line with aluminum foil.
Remove meat from fridge and thread meat and veggies onto skewers alternating in a pattern. Place on baking sheet and and bake for 10 minutes for medium (longer for well-done)
