Vegetable Steak Kabobs

My husband and I try to grill out as much as possible, especially during the summer months. We have our "stand-by" grill recipes which are family favorites, but I am always up for trying something new. I came across the Vegetable Steak Kabob recipe in a Taste of Home magazine that must have been from one of their winter editions as the headline reads, "Steak's a Cut Above for Holiday Menus" and has red mittens and holly leaves decorating the page. Just goes to show, we aren't the only ones who use our grill in the winter months!

Vegetable Steak Kabobs
1/2 cup vegetable oil
1/3 cup cider vinegar
2 Tbls ketchup
2 to 3 cloves garlic, minced
1 tsp Worcestershire sauce
1/2 tsp each dried marjoram, basil and oregano
1/2 tsp dried rosemary, crushed
1 1/2 lbs boneless beef sirloin steak
1 1/2 cups cherry tomatoes
1/2 pound whole fresh mushrooms (which I did not include!)
2 medium onions, cut into wedges (I substituted pearl onions)
2 small green peppers, but into 1-inch pieces

In a large resealable bag, combine the oil, vinegar, ketchup, garlic, Worcestershire sauce and seasonings; set aside. Trim steak if necessary and cut into 1-inch cubes. Add the meat and vegetables to the marinade. Seal bag, turn to coat; refrigerate overnight. Drain and discard the marinade. Alternately thread beef and vegetables onto six metal or soaked wooden skewers. Grill, covered, over medium-hot heat for 6-8 minutes. Turn kabobs; cook 4-6 minutes longer or until beef reaches desired doneness. Makes 6 servings.

Nutritional Analysis: Serving size - 1 kabob. 234 calories, 10 g fat, 69 mg cholesterol, 99 mg sodium, 10 g carbohydrates, 2 g fiber, 26 g protein