1 cup dry red wine
2 tablespoons hickory-smoked marinade, Allegro®
2 tablespoons olive oil
3 pounds sirloin steak, trimmed and cut into 2-inch cubes
2 red onions, cut into wedges
2 each of red, yellow, and orange bell peppers, cut into 2-inch squares
6 (13-inch) metal skewers
2 teaspoons coarse sea salt, Morton®
11⁄2 teaspoons seasoned pepper
In a shallow baking dish or large zip-top plastic freezer bag, combine red wine, hickory-smoked marinade, and olive oil; add meat, and toss to coat. Cover or seal, and chill for 1 hour.
Let meat stand at room temperature for 30 minutes. Remove meat from marinade, discarding marinade. Thread meat and vegetables alternately onto skewers. Sprinkle kabobs evenly with salt and pepper.
Spray grill rack with nonstick nonflammable cooking spray. Preheat grill to high heat (400° to 450°). Grill kabobs, covered with grill lid, for 5 to 6 minutes on each side, or to desired degree of doneness.