This recipe makes 16 skewers. After serving it as dinner, I took a good look at it for using as an Hors d'oeuvres; I would use 2 pieces of meat and 1 of each vegetable for each skewer. In order to accomplish this, you'll have to purchase twice as much meat, but you'll get about 36 skewers out of 1 batch.
In addition, I've given you one of my favorite marinades. If you're going to make a sauce out of it later, don't add the oil in the beginning, add only 2 tablespoons of oil to 1/2 of the marinade when you're ready to grill. Reduce the other half of the marinade in a saute' pan, then add a little heavy whipping cream for a Cajun style sauce.
This is one of those uses for Butt Kickin' Blacken that adds a lot of flavor without much heat.
1. Get out a large (gallon sized) plastic bag. It will be big enough to hold all of the ingredients. Cut any fat and grizzle off of the steaks, then slice into 3/4" strips.
2. Cut each strip into 3/4" chunks, and place in the bag.
3. Cut the stems off the mushrooms, then cut into 3/4" pieces. Some will be whole, halved, quartered, or cut into thirds. Add to the bag.
5. Cut the ends off the zucchini, slice in half, then cut into 1/2" chunks. Add to the bag.
6. Make the marinade by combining all of the ingredients in a bowl and blend with a whisk. The mustard is included to help bind the ingredients together. Pour it into the bag and mix it in to cover all of the Kebob ingredients. Let it marinate in the refrigerator for 24 hours, if you've got the time. If you don't have the time, leave it on the counter for 4 - 6 hours, mixing every hour or so.
7. Before you start to put this together, Cut up a Vidalia, or, other sweet onion into small wedges as shown in the picture.
8. For a dinner, Skewer 2 pieces of each item on each 8" or 9" skewer. If you're serving as an appetizer, do 2 pieces of meat and one piece of each vegetable.
Sprinkle with a little Kosher Salt. If you don't have Kosher Salt, sprinkle with iodized salt just prior to grilling.
9. To cook:
Grill over high heat for about 5 minutes for rare. I hang the skewers over the edge of the grill, keeping them off the heat so they don't burn.
Plated for Dinner