2lbs Nolan Ryan Beef boneless top sirloin, cubed 1.5 inches
2/3 cup Olive Oil
1/3 cup distilled white vinegar
1 tbsp chipotle peppers in adobo sauce
1 tsp chopped garlic
1 tsp salt
1 tsp pepper
3 large bell peppers, cut into 1 inch dice
8 large mushrooms, halved
1 large purple onion, quartered
Prepare the marinade by combining the olive oil. vinegar, Worcestershire, chipotle peppers and adobo sauce, and garlic in a large glass baking dish. Mix well. Set aside ¼ cup of the marinade in a small bowl, cover, and place in the fridge to use later for basting.
Coat the beef cubes in the marinade, cover the dish, and place in the fridge to marinate for 3 hours.
Preheat the grill to high and lightly oil the grill grates. Soak 16 wooden skewers in water for at least 10 minutes.
Drain the beef and discard the marinade. Season the beef with salt and pepper. Set up your kabobs by threading beef cubes on the skewers and alternating with bell peppers, mushrooms, and onions.
Grill the kabobs (in batches, if necessary) until cooked to medium-rare, turning and basting frequently with the reserved marinade, 10 to 15 minutes.