Add marinade ingredients (except cola) to a blender and blend for 15-20 seconds.

Place steak cubes in a gallon-size zip-top bag. Pour ¾ cup marinade over steak, seal bag, and gently massage before refrigerating for 2-6 hours.

In a small bowl, stir together salt, pepper, and dried basil. In a separate storage bag, add 1 teaspoon of the spice blend and 1/4 cup of the reserved marinade. Seal and lightly shake to blend everything together. Add vegetables to the bag and lightly massage, then add to the refrigerator.

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In a medium saucepan over medium-low heat, add remaining (½ cup) marinade and cola and simmer for 10-20 minutes. Remember to stir occasionally, so the glaze does not overflow or burn.

Assemble the steak kabobs

Thread and evenly space marinated steak, mushrooms, onions, and shishitos onto skewers, starting and ending with steak. Sprinkle the seasoning blend on all sides of the kabobs.

Clean, oil, and preheat the grill. For a charcoal grill, set up 2 zone fire at medium-high (for a gas grill, preheat to 450°F degrees.).

Place kabobs on grates over direct heat, turning on four sides for 1 ½-2 minutes each. Move kabobs to indirect heat and continue rotating until meat reaches your desired internal temperature.

Let kabobs rest for 5 minutes, brush on whiskey and cola glaze and serve.