La Choy Marinade / Shishkebab

Total Time: 21 hrs Preparation Time: 1 hr Cook Time: 20 hrs

Ingredients

• Servings: 4
• 1/2 cup soy sauce
• 4 garlic cloves, diced
• 1/4 cup catsup
• 1/2 cup salad oil
• 1/2 cup wine vinegar
• 1/2 cup worcestershire sauce
• 3 teaspoons sugar
• 2 teaspoons pepper
• 1 teaspoon salt
• 3 -5 lbs sirloin
• 1 -2 lb whole mushroom
• 1 pint cherry tomatoes, whole
• 1 large onion
• 3 zucchini
• 1 bell pepper

Recipe

• 1 combine all ingredients, and pour over 1 inch cubes of sirloin steak - as much as you can afford/need to feed the number of guests. cover and let marinate for at least 2 hours in fridge (better overnight).
• 2 halve onion, seperating out each layer into an individual piece. cut zucchini into circular pieces about 1/2 inch thick, cut bell pepper, removing seeds and inner stem, into 2 inch diameter pieces. if mushrooms are very large (bigger than 2 inches diameter), they may be halved; otherwise keep them whole. skewer meat, alternating with veggies (i have found it is best to keep the bell pepper from touching any meat, though - best to "block" it with an onion piece). if you have a choice of skewers, get the flat-bladed kind instead of the round kind (with the round kind, cherry tomatoes always spin cooked-side-down on the grill).
• 3 bbq until done. yum. friends who have tried it with chicken say it is good with it too. i always use red wine vinegar (because i always use sirloin), but if you are doing chicken, i suppose would be ok too.