Beef Kabob Marinade

2/3 cup oil
1/2 cup lemon juice
2 Tbsp. Lawrys season salt (I used in place of the seasoned salt, a
generous amount of Montreal Steak Seasoning by McCormick)
1/4 cup catsup
1/2 tsp. pepper
1 clove garlic, minced
Dash of hot sauce

Mix well. Marinade 1-2 pounds good quality beef, cut in cubes for at
least 4 hours. Skewer with whole new potatoes, cubed green and red
peppers, and onions. Grill and baste and sprinkle again with the
Montreal Steak Seasoning by McCormick  (Shilling).

I soaked my wooden sticks over night, then in the morning I drained
the meat, and started placing the meat/vegetables on the skewers
(about 2 pieces of meat per stick I put. I did partially cook the
new potatoes in the microwave and then finished cooking them on the
kabobs. I saved 1 cup of the marinade before I put the meat in the
plastic bag, and used the reserved marinade to baste while cooking
the next day. I doubled the marinade recipe and used approximately 3
to 4 pounds of sirloin and tenderized steak cut into chunks. I had
potatoes, small tomatoes, peppers, red, yellow, green, onions,
pineapple, also cut up some polish kielbasa (sp?) like a polish
sausage.

We grilled them on the gas grill on low for 10 minutes and turned,
watching carefully so they do not burn. Baste as you go and while
cooking.

These were just wonderful, the marinade made the steak SO TENDER.

Connie SD