FOR THE MARINADE:
1/2 cup olive oil
1/3 cup soy sauce
1/3 cup freshly-squeezed lemon juice
1/2 teaspoon lemon zest
1/4 cup Worcestershire sauce
3 tablespoons freeze-dried basil leaves
1 1/2 tablespoons freeze-dried Italian parsley
1 1/2 tablespoons granulated garlic with parsley
1 teaspoon minced (or dried) onions
1 1/2 teaspoons freshly-ground black pepper
FOR THE MEAT:
1-2 pounds beef tenderloin steaks, cut into kebab-sized chunks
2 red, green or yellow bell peppers, seeded and cut into chunks
2 yellow (or sweet) onions, peeled and cut into chunks
16-20 whole cherry tomatoes, optional
16-20 whole criminal mushrooms, optional
FOR THE MARINADE: Blend all ingredients together well in a flat glass container with a tight-fitting lid (or pulse ingredients in an electric blender until well combined). Place meat in the marinade mixture, turning the pieces several times to coat well. Cover the container tightly and refrigerate 4-8 hours. Turn meat pieces every 30 minutes or so for even marination. Discard marinade after removing meat.
FOR THE MEAT: Preheat the grill. Spray metal skewers lightly with cooking oil before threading meat and vegetables onto each one (or soak wooden skewers for at least 30 minutes before using). Alternate chunks of meat and vegetables of your choice onto each skewer. Grill 3-4 minutes per side, or until desired steak doneness is reached. — Serves 4