Here is a great recipe to serve and add to your holiday buffet.

INGREDIENTS

1/3 cup vegetable oil
1/2 cup soy sauce
1/4 cup lemon juice
1 tablespoon prepared mustard
1 tablespoon Worcestershire sauce
1 clove garlic, minced
1 teaspoon coarsely cracked black pepper
1 1/2 teaspoons salt
1 1/2 pounds lean beef, cut into 1-inch cubes
16 mushroom caps
8 metal skewers, or as needed
2 green bell peppers, cut into chunks
1 red bell pepper, cut into chunks
1 large onion, cut into large squares

• In a bowl, stir together vegetable oil, soy sauce, lemon juice, mustard, Worcestershire sauce, garlic, black pepper and salt. Transfer into a resealable plastic bag and add beef. Coat well with marinade. Squeeze the bag to release excess air. Refrigerate for at least 8 hours or overnight.
• Add the mushrooms into the bag, coating well with marinade. Reseal the bag after squeezing out the excess air. Marinate again for 8 hours.
• Prepare the outdoor grill to high heat and grease grate lightly with oil.
• Take the beef and mushroom off the marinade and transfer the liquids into a small saucepan. Boil over high heat. Adjust heat to medium-low and simmer for 10 minutes. Use for basting.
• Thread green bell pepper, beef, red bell pepper, mushroom and onion onto metal skewers. Repeat until all the ingredients have been used up.
• Place skewers over the preheated grill, turn often and baste well with the marinade. Grill for about 15 minutes.