3 pounds London broil
2 teaspoons Irvine Spices Smokey Rotisserie Seasoning
1 cup red wine (1/2 cup for marinating and 1/2 cup for sauce)
3 tablespoons Worcestershire sauce
1 tablespoon olive oil
3 red bell peppers, stem and seeds removed and cut into 1-inch pieces
3 yellow bell peppers, stem and seeds removed and cut into 1-inch pieces
3 white onions, peeled and cut into 1-inch wedges
12 to 16 long wooden skewers, soaked in water for at least 25 minutes
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