Ingredients:

• ¹⁄₂ cup canola oil
• ³⁄₄ cup light soy sauce (not regular)
• ¹⁄₄ cup Worcestershire sauce
• 2 tablespoons dry mustard
• 2 ¹⁄₄ teaspoons salt
• 1 teaspoon coarse black pepper
• ¹⁄₂ cup wine vinegar
• 1 ¹⁄₂ teaspoons dried parsley
• 2 garlic cloves, crushed
• ¹⁄₃ cup lemon juice
• 3 lbs top round beef, cut into large cubes (or sirloin steaks, cubed)
• 2 green bell peppers
• 2 large yellow onions

Directions:

Place some bamboo skewers in water one hour before to soak. Combine marinade ingredients in a large jar and shake. Place cubed meat in a large bowl. Pour marinade over meat and cover with plastic wrap. Place in refrigerator for 6 to 8 hours.

To prepare for grilling: Light the grill. Get out one jelly-roll pan (cookie sheet). Cut vegetables into chunk-size pieces and place aside.

Remove meat from the refrigerator. Begin to alternate meat chunks and vegetables on the soaked bamboo skewers and place on the jelly roll pan. When all the meat and veggies are skewered, place on the hot grill and cook to the donness you prefer.