Cut meat into one-inch cubes. Place meat in a dish, cover with soy sauce, teriyaki sauce, wine and steak seasoning.
Dice the onion and bell peppers into large squares. Using your hands, mix them together and press to extract the juices. Combine the veggies with the lamb and marinade. Let it all marinate overnight in the fridge.
Place the marinated lamb on skewers. If you choose to add fresh bell pepper and onion, cut it into equal size pieces.
Grill the kabobs until they’re cooked through, depending on your preference.