Emeril's Ka-Bam Kabobs

8 ounce button mushrooms, cleaned

1 large yellow onion, peeled

1 large green or red bell pepper

1 1/2 pounds beef sirloin, fat trimmed

1 Tbs. Baby Bam, recipe follows

1/4 cup soy sauce

2 Tbs. balsamic vinegar

2 Tbs. vegetable oil

1 Tbs. chopped garlic

wood or metal skewers

1.  Cut the onion in half.  Cut each half into quarters, keeping the pieces together as much as possible.  Remove the upper forth of the bell pepper,  Remove the stem end, inside ribs, and seeds.  Cut the pepper into quarters crosswise, then into 1-inch pieces.

2.  Cut the meant into 1-inch pieces and place in a large glass bowl.  AD the baby Bam and toss to coat.  Combine the worcestershire sauce, soy sauce, balsamic vinegar, vegetable oil, and garlic and pour over meat.  Cover tightly with plastic wrap and refrigerate for at least 2 hours and up to 4 hours.

3.  Preheat the oven to 400 degrees and place the oven rack in the top position.  Line the baking sheet with aluminum foil.

4.  Remove the meat from the refrigerator.  Thread 1 meat cube onto a skewer, followed by a mushroom, bell pepper, and onion.  Continue threading alternating ingredients onto skewer until the skewer is full.  Place the filled skewers on the baking sheet and bake for 10 minutes for medium.

5.  Remove from the oven.  Remove the meat and vegetables from the skewer onto a plate.  Serve hot.

Baby Bam

3 Tbs. paprika

2 Tbs. salt

2 Tbs. dried parsley

2 tsp. onion powder

2 tsp. garlic powder

1 tsp. ground black pepper

1 tsp. dried oregano

1 tsp. dried basil

1 tsp. dried thyme

1/2 tsp. celery salt

Combine all ingredients and store in a tight container up to 3 months.

I use this marinade on any type of steak I cook or grill.