Beef and vegetable kababs

Found this recipe in the current issue of Cook's country and gave it a try. It was a hit with everyone in the family including the kids. Everyone wanted more. The flavor was really good and it wasn't salty as the recipe said could happen if you over marinate it, which was only about a hour. The meat was tender and the veggies were cooked and not burned. I can't wait to try it again.

Do not marinate the beef for more than 2 hours or it will be too salty.

1/2 cup soy sauce
3/4 cup olive oil
4 garlic clove , minced
3/4 teaspoon pepper
2 pounds steak tips , poked all over with fork and cut into 1 1/2-inch chunks
2 red bell peppers , seeded and cut into 1 1/2-inch pieces
1 medium red onion , cut into 1 1/2-inch pieces
10 ounces white mushrooms , stemmed

1. Whisk soy sauce, oil, garlic, and pepper in bowl; transfer 1/3 cup soy mixture to large microwave-safe bowl. Place remaining soy mixture and steak tips into gallon-size zipper-lock bag. Press air out of bag, seal, and refrigerate for at least 1 hour or up to 2 hours.

2. Add bell peppers, onion, and mushrooms to bowl with reserved soy mixture and toss to coat. Wrap tightly with plastic and let marinate 30 minutes.

3. Microwave vegetables until onions are translucent at edges, 3 to 6 minutes, shaking bowl (without removing plastic) to redistribute vegetables halfway through cooking. Uncover vegetables and set aside until meat is fully marinated.

4. Thread meat and vegetables evenly onto six 12-inch metal skewers, starting and ending with meat. Grill kebabs over medium fire, covered and turning frequently, until meat is well browned and vegetables are tender, 14 to 16 minutes. Serve.