Karen Valentine's Beef Shish Kebabs

Karen Valentine's Beef Shish Kebabs

For the marinade:

1 cup salad (or vegetable) oil
3/4 cup white wine (or 1/2 cup wine-vinegar plus 1/4 cup water)
1 clove garlic, pressed
Ad lib the herbs: 1/2 crushed bay leaf, big pinch fines herbs, 1/2 tsp. crushed red peppers or 1/2 tsp. each oregano and basil, spring parsley or 1/2 tsp. thyme, 1/2 tsp. basil, pinch dry sage)
1 1/2 lbs. boneless lean tender steak (porterhouse or club steak or top round) cut in 2-inch cubes
1 tsp. salt
1/8 tsp. freshly ground pepper

1. Combine oil, wine (or wine-vinegar and water), garlic, your choice of herb combination, salt and pepper; mix well.

2. Trim meat well, add beef to marinade. Cover and chill 2 to 3 hours, turning occasionally.

For the skewers:

8 small whole onions, cooked
6 cherry tomatoes
1 large green pepper, cut in large pieces
8 mushrooms caps (fresh or canned)

1. Arrange beef on skewers. Sprinkle with salt and pepper.

2. Arrange onions, tomatoes, green pepper and mushrooms on 4 skewers. Brush lightly with marinade.

3. Broil beef quickly on one side, turn. Broil vegetable and beef kebabs at the same time. Broil until meat is cooked to desired doneness and vegetables are brown. Remove meat and vegetables from skewers. Arrange alternating meat and vegetables on mounds of hot cooked rice. Serves 4.