BEEF SHISH KABOBS

1 1/2 pound beef top round steak
1 red bell pepper, cut into chunks
1 green bell pepper, cut into chunks
2 large tomatoes, quartered
1 small onion, quartered
2 tablespoons vegetable oil
2 tablespoons fresh lemon juice
1 teaspoon oregano leaves
1 bay leaf
1/4 teaspoon salt
Freshly ground pepper (to taste)
6 (eight-inch) bamboo skewers

Trim excess fat from steak; cut into 1 1/2-inch cubes. Thread beef cubes on skewers alternately with red and green pepper chunks.

Place remaining ingredients in food processor or blender; process until smooth. Pour over kabobs and cover. Refrigerate, turning occasionally, at least 3 hours, no longer than 24 hours.

WHEN READY TO COOK:
Remove kabobs from marinade. Boil marinade for 2-3 minutes in a small saucepan.

Cook kabobs over barbecue grill 4 inches from medium-hot coals, 6 minutes per side for rare or until desired doneness. Baste with marinade during cooking.

Makes 6 servings
From: Recipelink.com
Source: Recipe booklet: More Light Cooking with Beef, California Beef Council, not dated

Category:  Main Dishes, Beef and Other Meats
Msg Link:  http://www.recipelink.com/msgid/3149491