Remove from oven; drain off excess fat.
Beef shish kebabs
6 servings
| Boneless sirloin steak | 2 pounds |
| Oil | ¼ cup |
| Lemon juice | 3 tablespoons |
| Dry white wine | ¼ cup |
| Garlic powder | ⅛ teaspoon |
| Thyme | ⅛ teaspoon |
| Salt | 1 teaspoon |
| Green peppers, cut in eighths | 3 |
| Boiling water | 3 cups |
| Mushroom caps | 24 |
| Pearl onions, whole, cooked | 24 |
| Tomato sauce | 8-ounce can |
| Brown sugar | 1 tablespoon |
| Hot pepper sauce | ⅛ teaspoon |
The day before:
Cut meat into cubes. Place in bowl.
Mix oil, lemon juice, wine, garlic powder, thyme, and salt. Pour oil mixture over meat. Let stand in refrigerator for 24 hours.
The day of serving:
Drain meat; save liquid.
Cook green pepper pieces in 1 cup boiling water for 5 minutes or until almost tender. Drain.