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Beef & Vegetable Kabobs

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      Title: BEEF & VEGETABLE KABOBS
 Categories: Barbecue, Beef, Vegetables
      Yield: 8 -10 skewer
 
      1 lb Top round steak; cut into
           -1.5 inch chunks
      1 md Spanish or vidalia onions;
           -quartered and separated
      3 tb Soy sauce
      1 tb Dry sherry
      1 tb Salad or olive oil
      1 tb Chili sauce
    1/4 ts Ground ginger
      1 md Zucchini
      1 md Straight-neck squash
      1 md Red or green pepper
    1/2 lb Medium mushrooms
    1/2 lb Cherry tomatoes
    3/4 c  Italian dressing
 
  1. In a medium sized bowl, mix the first 7 ingredients. Cover mixture
  and refrigerate at least 2 house, stirring occasionally.
  
  2. About 1 hour before serving, prepare the grill for barbecuing.
  
  3. Cut zucchini and yellow squash into 1 inch chunks. Cut pepper into
  1 inch pieces. On long skewers, alternately thread zucchini, yellow
  squash, peppers, tomatoes and mushrooms. (I usually  use only one
  tomato and 1 mushroom  per skewer to keep the weight down.)
  
  On separate skewers, alternately thread beef and onions. Save the
  marinade for later.
  
  4. Place vegetable and meat skewers on grill over medium heat. If you
  have a 2-level grill, place the meat skewers on the lower level and
  the vegetable skewers on the top level.
  
  Cook about 10 minutes, brushing the meat and onions with the reserved
  marinade and the vegetables with the Italian dressing. Turn skewers
  several times while brushing frequently.( A good way to tell that the
  vegetables are done is when the tomatoes start to split.)
  
  This is a great meal  served with curried (or regular) rice and a
  fresh fruit salad.
  
  Contributor:  Good Housekeeping Cookbook 1986 (modified) Preparation
  Time: 1 hr
 
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