10 wooden skewers
1 tablespoon worcestershire sauce
2 teaspoons ketchup
2 teaspoons Dijon mustard
1/2 teaspoon cayenne pepper
1 teaspoon chili powder
2 tablespoons vegetable oil, divided
1 pound beef tenderloin or chuck, cut into 1-inch cubes
Eggplant, cut into 1-inch cubes
Bell Peppers, cut into 1 inch cubes
Red Onions, cut into 1-inch cubes
Kosher salt and black pepper
In a large bowl, cover the wooden skewers with cold water to prevent them from burning once cooked. Soak for at least 30 minutes.
In a bowl, whisk the worcestershire, ketchup, dijon, cayenne, chili powder, and 1 tablespoon vegetable oil. Add beff to marinate and coat each piece of beef evenly. Cover and set in the refrigerator for 30 minutes.
Cut vegetables into 1-inch bite size pieces.
Assemble the kebobs on the skewers: bell pepper, eggplant, beff, onion. Repeat order twice per skewer. Brush the kebobs with the remaining 1 tablespoon vegetable oil. Sprinkle with salt and black pepper (less salt than pepper).
Grill kebobs directly over heat source about 10-15 minutes, turning every 1/4 every 2 to 3 minutes, or until the meat is cooked throughout. Serve.
You could use metal skewers for this recipe, I just happen to use wooden ones. However, if you do use metal skewers, you do not need to let them soak in water. It does not affect the flavor though.
If you want, you can rub the remaining marinate onto the pre-cooked assembled skewers otherwise, just throw it away. The longer the beef can sit in the marinate... you guessed it, the better! You don't need too much additional salt since the marinate has lots of flavor. The salt is more for the veggies anyway.
I don't specify the quantity of vegetables because I think kebobs should be built at your discretion. That said, I recommend using half of your vegetables first, then if you need more, cut more veggies. Or, you once you run out of beef, just make veggie kebobs.
If you don't have a grill, you can broil the kebobs in the oven 3 to 5 minutes on each side.