If you have a set of fancy/handy metal skewers, you can skip this step. But if you are using bamboo skewers, soak them in water while the meat marinates and you prep.

Put your cut kabob meat in a bowl or container with a lid, or put it in a Ziploc bag. Grab a small mixing bowl, add the olive oil, vinegar and steak rub. Whisk it all together and pour it over the meat. Toss the meat in the marinade making sure each piece is evenly coated and throw it in the refrigerator for at least 2 hours, but no more than 4 hours.

Cut the tops off, and remove the seeds from the peppers and cut them into 1-inch squares. If you’ve got mushrooms that are larger than 1 inch across the top of the button, slice them in half. If they are roughly 1 inch or smaller, leave them.

Preheat the grill with medium-high heat while you do this next part.**

Take the meat out of the fridge and prepare to assemble. My preferred pattern is pepper, meat, mushroom, meat, pepper. But… you can stick (literally) that meat and veg on your skewer any old way you want and place them on a sheet pan.

Turn the grill down to medium, place the kabobs on the grill an inch to two inches apart, and cook for 5-7 minutes. Flip the kabobs and cook for another 5-7 minutes. Repeat until the meat is done to your liking – we like ours medium rare. Remove the kabobs, serve, and enjoy!