SKILLET KABOBS

1 1/2 pounds lean tender beef or lamb
1/2 cup marinade (recipe follows)
24 small parboiled potatoes
3 tomatoes, cut in wedges
2 green bell peppers, cut in 1-inch squares
Wesson Oil for pan frying

For easy eating, cut beef into 1-inch cubes. Chill in marinade several hours.

TO COOK:
Drain meat; discard marinade. Skewer meat alternately with vegetables. Pan fry in Wesson in covered skillet 10 minutes over low heat. Remove cover; increase heat slightly. Cook 5 to 10 minutes longer, turning until browned.

MARINADE:
Combine 1/2 teaspoon each salt and Worcestershire sauce, 1/8 teaspoon pepper, 1/4 teaspoon each sugar, paprika and oregano, 1 bay leaf, crushed, 2 tablespoons vinegar and 1/3 cup Wesson Oil. Beat or shake well in covered jar. Shake well before using.

Makes 6 servings
From: Recipelink.com
Source: Recipe booklet: The Skillet Cookbook, Wesson Oil, R.R. Donnelley and Sons Company, 1958