1. Mix the olive oil, wine, salt, pepper, garlic, thyme, oregano, and bay leaf in a shallow dish. Transfer about one-third of the marinade to a small bowl and reserve. Add the beef to the dish and toss to coat. Refrigerate, covered, for 30 minutes.

2. Heat a charcoal grill until the coals form white ash, or preheat a gas grill. Remove the stems, membranes and seeds from the bell peppers. Cut the peppers and onion into 1-inch chunks.

3. Drain the beef. Discard the bay leaf and marinade in the dish. Thread the beef, mushrooms, bell peppers and onion alternately onto skewers.

4. Place the kebabs on the grill rack and cook, turning and basting frequently with the reserved marinade, for about 15 minutes for medium doneness.

Make Ahead
You can marinate the beef and assemble the kebabs up to 1 day ahead of time. Wrap in plastic wrap and refrigerate before cooking.

Variation
For surf-and-turf kebabs, substitute half of the beef with 1 pound large shelled shrimp.