Steak Kabobs

Ingredients:
4 large new york strip steaks
1 green pepper
1 orange pepper
1 vidalia onion
2 Tbsp balsamic vinegar
2 tsp Worcester sauce
1 Tbsp olive oil
1 garlic clove, sliced
2 tsp kosher salt
1 tsp ground pepper
1/2 tsp fresh thyme
1/2 tsp fresh rosemary
1/2 tsp dried onion
1/4 tsp red pepper flakes
1/8 tsp fennel seed

Directions:
-Remove steaks from fridge and let warm towards room temperature
-Start grill on high heat.
-In small bowl of food processor (or mortar and pedstal) garlic, combine salt, pepper, thyme, rosemary, dried onion, pepper flakes, and fennel seed.
-Pulse 5 times to combine and break down ingredients.
-Place mixture into large bowl and add balsamic, Worcester, and olive oil and set aside.
-Pat steaks dry, trim of excess fat, and cut into same-sized cubes (about 2in x 2in)
-Place cubes into bowl with spice mixture and toss to coat.
-Meanwhile, wash and chop peppers and onion into 2 1/2 - 3 inch slices.
-Place in large bowl with steak and toss to coat.
-Spray four large kabob skewers with nonstick spray.
-Insert green pepper, onion, steak, onion pepper onto the skewer.
-Insert remaining ingredients, in that order, onto kabobs until no more ingredients remain.
-Bring kabobs out to grill and turn heat to medium high heat.
-Place kabobs onto grill racks and cook until nice grill marks have formed, about 1 minute.
-Using tongs, turn kabobs over and reduce heat to medium.
-Cook until grill marks have begun to form, about 3 minutes.
-Using tongs, turn kabobs over with grill racks in opposite direction as when you begun (to form crossmarks) and cook until grill marks show, about 3 minutes (for medium/medium rare).
-Remove from grill and let rest for about 7 minutes before you serve.