2 Packages Kabob/ Stew Meat

1/4 cup mustard (Spicy or regular)

8 ounces mushrooms

1 medium red, yellow, or green bell pepper, cut into 1-inch pieces

1 medium red onion, cut into 1-inch pieces


2 tablespoons olive oil

1 tablespoon chopped fresh oregano or 1 teaspoon dried oregano leaves

2 cloves garlic, minced

1/2 teaspoon ground black pepper


Slice your veggies into thicker pieces so they do not cook too fast and burn. Pre-coat them in a large bowl before adding to skewers.

Combine seasoning ingredients in large bowl. Add beef, mushrooms, bell pepper pieces and onion pieces; toss to coat.

Alternately thread beef and vegetable pieces evenly onto eight 12-inch metal skewers, leaving small spaces between pieces.

Tip: Eight 12-inch bamboo skewers may be substituted for metal skewers. Soak bamboo skewers in water 10 minutes before using; drain.

Place kabobs on grill over medium, ash-covered coals. Grill kabobs, covered, 8 to 10 minutes (over medium heat on preheated gas grill, 9 to 11 minutes) for medium rare (145°F) to medium (160°F) done, turning once. Season kabobs with salt, as desired.

Cook’s Tip: To broil, place kabobs on rack in broiler pan so surface of beef is 3 to 4 inches from heat. Broil 9 to 12 minutes for medium rare (145°F) to medium (160°F) done, turning once.