Marinated steak and vegetable skewers

Combine the oil, Worcestershire, soy sauce, apple cider vinegar, garlic powder, onion powder, honey and chipotle chili powder and mix.

Cut the steak into one inch cubes, roughly even in size so they cook evenly, keeping any small fat.

Put the steak in a Ziploc bag, add the marinade holding a little back for basting, seal and mush it around.

Refrigerate one to eight hours.

Thread the steak, pepper, onion and mushrooms onto metal skewers.

Grill 8 to 10 minutes, turning occasionally, until the meat is browned and the vegetables tender.

Brush with the reserved marinade as they cook; the vegetables pick up enough from the residual.

Brush once more as they come off the grill, while they are hot enough to soak it in.