Herb Marinated Tenderloin Kabobs – Pourtal

Ingredients

• 2 lbs. beef tenderloin (ribeye or top sirloin), cut into 2-inch cubes
• ¼ cup olive oil
• 3 tablespoons Worcestershire sauce
• 3 tablespoons red wine vinegar
• 2 tablespoons Dijon mustard
• 2 tablespoons chopped fresh oregano or 1 tablespoon dried
• 2 tablespoons fresh thyme leaves or 1 tablespoon dried
• 2 tablespoons chopped fresh rosemary leaves or 1 tablespoon dried
• 1 teaspoon red pepper flakes
• 1 teaspoon freshly ground black pepper
• 1 teaspoon Kosher salt
• 2 red or orange bell peppers, cut into 1-inch cubes
• 2 green bell peppers, cut into 1-inch cubes
• 1 large red onion, peeled and cut into 1-inch cubes
• 1 lb. baby potatoes, cut in half
• 2 cups small cremini or white mushrooms, cleaned and stems removed
• 1 large yellow summer squash, halved lengthwise and then cut crosswise into ½-inch thick slices