Shish Kabob

Serves 4

1 1/2 lbs. round steak, lamb, or chicken cut in 1 1/2" cubes
3/4 cup vegetable oil
2 tbsp. lemon juice
1 tbsp. honey
1/2 tsp. curry
1 tsp. salt
3 cloves garlic, minced
1/2 tsp. oregano
1/2 tsp. basil
2 onions, quartered
1 green pepper, quartered
2 tomatoes, diced
1 can chunk pineapple, drained
shish kabob skewers (metal or bamboo)

Note: If using bamboo skewers, soak in water 30 minutes before using. Spray or brush metal skewers with vegetable oil.

1. Wash and core vegetables and cut into quarters or large 2 inch chunks.

2. In a blender or food processor, blend honey, curry, salt, garlic and herbs. Add meat and stir well.

3. Place in zipper plastic bag with meat and marinate for 2 to 4 hours. Remove meat from marinade. Bring marinade to a boil for 10 minutes to use for brushing on meat while grilling; refrigerate until ready to use.

4. Skewer meat, onions, green peppers, tomatoes and pineapple onto 8 skewers.

5. Broil 6 inches from white hot charcoals or over indirect heat for 7-8 minutes, then turn and broil other side for 7-8 minutes. Serve with steamed rice.