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1
Place the mushrooms in a large bowl of water and gently turn to remove any grit or dirt.
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2
Dry on a clean kitchen towel and set aside.
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3
Cut the onion in half.
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4
Cut each half into quarters, keeping the pieces together as much as possible.
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5
Remove the upper fourth of the bell pepper.
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6
Remove the stem end, inside ribs, and seeds.
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7
Cut the pepper into quarters crosswise, then into 1-inch pieces.
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8
Cut the meat into 1-inch pieces and place in a large glass bowl.
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9
Add the Baby Bam and toss to coat.
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10
Add the Worcestershire sauce, soy sauce, balsamic vinegar, vegetable oil, and garlic, and stir to combine.
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11
Cover tightly with plastic wrap and refrigerate for at least 2 hours and up to 4 hours.
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12
Preheat the oven to 450 degrees F and place the oven rack in the top position.
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13
Line the baking sheet with aluminum foil.
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14
Remove the meat from the refrigerator.
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15
Thread 1 meat cube onto a skewer, followed by a mushroom, bell pepper, and onion.
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16
Continue threading alternating ingredients onto the skewer until the skewer is full.
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17
Place the filled skewers on the baking sheet and bake for 10 minutes for medium.
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18
Remove from the oven.
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19
With an oven mitt or tongs, hold one end of the skewer.
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20
In the other hand, with a fork, push the meat and vegetables from the skewer onto a plate.
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21
Repeat with the remaining skewers, and serve hot.
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22
Combine all the ingredients in a mixing bowl and stir well to combine with a wooden spoon.
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23
Store in an airtight container for up to 3 months.
