Recipe: Beef Kabobs (with garlic marinade, peppers and onions, 1960's)

BEEF KABOBS

1 1/2 pounds sirloin or round steak, 1 1/2-inches thick*
1 cup oil (I would use less oil)
2 tablespoons vinegar
1 clove garlic, mashed
FOR THE KABOBS:
One-inch squares green bell pepper
Strips or wedges of onion
Wedges of tomato

Cut meat into 1 1/2-inch cubes. Place in shallow glass dish. Combine oil, vinegar and garlic. Pour over meat, cover, let stand in refrigerator several hours or overnight.

WHEN READY TO COOK:
Arrange meat, green pepper, onion and tomato alternately on long skewers (if using bamboo skewers, soak for 15 minutes before using). Allow 3 cubes of meat per skewer. (Heat the remaining marinade before using for basting.)

Grill over hot coals, basting with the sauce often, until beef is desired doneness.

*If round steak is used, sprinkle with meat tenderizer. Pierce with fork and let stand 1/2 hour before using in the recipe.

Makes 4 servings
Source: Recipe pamphlet: Nancy Carter Suggests New Recipes for Cook-Out Meals, Colonial Stores Incorporated, Atlanta, Georgia, June 1960