In a medium bowl, combine 1/4 cup of extra virgin olive oil, 1/4 cup of balsamic vinegar, 3 cloves of minced garlic, 1 teaspoon of kosher salt, and 1/2 teaspoon of freshly cracked black pepper. Stir thoroughly until well blended.

Add 1 pound of beef cubes to the marinade, ensuring each piece is fully coated. Cover the bowl with plastic wrap and refrigerate for 2 to 3 hours.

While the beef marinates, rinse and chop the vegetables into manageable pieces. Cut red and green bell peppers into 1.5 to 2-inch pieces, slice zucchini into thick rounds, and cut the Vidalia onion into wedges.

Once the beef has marinated, thread a mushroom onto the skewer, followed by a piece of beef, a wedge of onion, and a bell pepper. Continue alternating ingredients until the skewer is filled.

Fire up your grill to a medium-high heat, aiming for approximately 400°F. Lightly oil the grates to prevent sticking.

Place the assembled skewers on the grill and cook for about 10 to 15 minutes, turning halfway through to ensure even cooking.