Grilled Beef Kebabs

In a large bowl, combine the dressing, Worcestershire, black pepper and seasoned salt, and blend thoroughly. Cut the onions and bell peppers into large square pieces, cutting off the ends first. Create the kebabs by skewering 1 piece of meat, then 1 piece of onion, 1 piece of meat and 1 piece of bell pepper, and so on, until each kebab has 5 brochettes of beef with alternating sections of onion and bell pepper. Lay the assembled kebabs in a rectangular casserole dish and pour the marinade on top, smothering the kebabs. Cover tightly with saran wrap and allow to marinate for at least 24 hours – the longer the better, but no longer than 4 to 5 days. Remove the kebabs from the marinade and place upon a searing hot grill. Allow the outside of the meat to char some before turning 1 quarter using tongs and a heavy spatula. Continue grilling, rotating the kebab by quarter turns, until reaching the desired degree of doneness. Remove from the grill and serve immediately on a bed of brown rice with a scoop of sauteed mushrooms on the side.