Beef Kebabs with Onion and Red Peppers

• 3 tbsp Worcestershire Sauce (45 ml)
• 3 tbsp olive oil (45 ml)
• 4 cloves garlic, crushed
• 1/2 tsp (2 ml) black pepper
• 1/2 tsp (2 ml) salt
• 1 tsp (5 ml) dried oregano flakes
• 1½ pounds sirloin tip steak, or inside round beef (740 gm)
• 1 – 2 medium yellow onions, skinned, quartered and separated
• 1 red pepper, cut into 1″ (2 cm) square chunks
• bamboo skewers (soak in water for an hour)

METHOD:

Cut beef into 1½” (3 cm) cubes and thread onto bamboo skewers, alternating each chunk of beef with a piece of red pepper or a slice of onion.

Place completed skewers in a large casserole and cover with the marinade mixture.

Allow to sit for two hours, refrigerate if leaving for a longer time.

Barbecue over medium heat until meat reaches desired doneness, turning frequently.

Baste with left-over marinade while cooking.