spiced steak kebabs

This dish was declared Hall of Fame!  My husband declared it Hall of Fame "as is".  I declared it Hall of Fame after I added lots of garlic chile sauce because I thought it needed some FIRE.  It was a terrific dish and it was especially good over brown basmati rice cooked with green peas.

spiced steak kebabs (Everyday Food Magazine, September 2011)
1/2 cup extra virgin olive oil, plus more for grilling
2 teaspoons ground cumin
1 teaspoon ground coriander
coarse salt and black pepper
2 pounds sirloin steak, cut into 1 1/2 inch pieces
1 large red bell pepper, cut into 1" pieces
1 medium red onion, cut into 1" pieces
10 large button mushrooms, trimmed
lime wedges for serving

Heat a grill to medium-high.  Clean and lightly oil hot grill.  In a small bowl, combine oil, cumin and coriander; season with salt and pepper.
Alternately, thread steak, pepper, onion and mushrooms onto ten 8-inch skewers.  Brush with oil mixture and grill until steak is done and vegetables are lightly charred, 6 to 8 minutes, turning occasionally.
*The reason this recipe calls for so much steak is so you can use the leftovers for stew which I will be making tomorrow.  I'll let you know how it turns out!  Also an Everyday Food Magazine recipe.