Peppered Rosemary Beef Kabobs with Mushrooms

• 8 (8-inch) bamboo or metal skewers
• 3 tbsp. balsamic vinegar
• 2 tsp. olive oil
• 2 tsp. chopped fresh rosemary leaves
• 1/4 tsp. salt
• 1/2 tsp. coarsely ground black pepper
• 1 1/2 lb. beef eye round roast
• 1 package white mushrooms
• 1 medium orange pepper

1. If using wooden skewers, soak skewers in hot water at least 30 minutes.
2. Meanwhile, in medium bowl, whisk vinegar, oil, rosemary, salt, and pepper until blended.
3. Add beef and toss to coat.
4. Cover and refrigerate at least 30 minutes or up to 4 hours, stirring once halfway through marinating.
5. Prepare outdoor grill for direct grilling on medium, or heat ridged grill pan on range on medium-high until hot.
6. Alternately thread beef, mushrooms, and pepper on skewers.
7. Brush with any remaining marinade.
8. Place skewers on hot grill grate and cook 6 to 8 minutes, for medium-rare or until desired doneness, turning to brown all sides.

bamboo, balsamic vinegar, olive oil, rosemary, salt, ground black pepper, beef eye round roast, white mushrooms, orange pepper

Taken from www.delish.com/recipefinder/peppered-rosemary-beef-kebabs-mushrooms (may not work)