Recipe: Hushkabobs (using leftover roast beef) (Peg Bracken, 1960)

HUSHKABOBS
(So-called because the family isn't supposed to know it's just that old Sunday roast still following them around.)

You need a barbecue skewer per person.

You also need:
inch-size beef cubes, 5 per person
large mushroom caps, canned or otherwise (or green pepper strips)
canned small whole onions
quartered greenish tomatoes

First you make a marinade by mixing:
1/4 cup cheap red wine
1/4 cup olive oil
1 cut garlic clove
pinch of thyme and oregano

Let the beef cubes sit in this for three or four hours (refrigerated), and stir them occasionally.

Then string them on skewers, alternating with the vegetables, which you also brush with the marinade before cooking.

If it's barbecue season, barbecue them. If not, the stove broiler works fine (but be sure you place a pan underneath the skewers or you'll have a mess on the oven floor).

In either case, cook them fast, close to the heat. You cooked that meat once, you know. All it has to do now is brown.

From: Recipelink.com
Source: The I Hate to Cook Book by Peg Bracken, 1960