Here’s What You’ll Need:

• 1/4 cup lemon juice
• 1/4 cup Extravagonzo Roasted Garlic Culinary Oil
• 1/4 cup Psycho Soy
• 1 tsp. dried oregano
• 3 tbsp minced Catch a Fire Italian Garlic
• 2 medium yellow onions, cut into 1 inch pieces
• 2 large green bell peppers, cut into 1 inch pieces
• 3 tbsp dark brown sugar
• 3 tbsp distilled white vinegar
• 1/2 tsp garlic powder
• 1/8 tsp seasoned salt
• 2 pounds beef sirloin steak, cut into 1 inch cubes
• 8 oz white mushrooms
• 6 skewers

How to Make:

1. In a large glass bowl, mix together lemon juice,  Extravagonzo Roasted Garlic Culinary Oil, Psycho Soy, oregano, minced Catch a Fire Italian Garlic, brown sugar, distilled white vinegar, garlic powder, and seasoned salt. Reserve about 1/4 cup of this marinade for basting.  Add steak  and mix well.
2. In a 2 gallon Ziplock bag, add onions, mushrooms and green peppers.  Top with marinade and shake. Refrigerate overnight (or if you’re in a hurry, refrigerate for 2 to 3 hours).
3. Preheat grill for medium-high heat. Thread steak, green peppers, onions and mushrooms onto skewers in an alternating fashion. Discard marinade and the bag.
4. Lightly oil the grill grate. Cook kabobs for 10 minutes, or to desired doneness.  In the last 5 minutes of cooking, baste frequently with reserved marinade.  Serve hot.