Steak and Veggie Kabobs

This marinade has a delicate yet succulent flavor. Serve with rice, mashed potatoes or by itself. The nice thing is you have the meat and veggie in one! My kids loved it, EVEN the vegetables. :D REMEMBER YOU HAVE TO MARINATE THE MEAT AT LEAST 2 HOURS, so prepare ahead of time. Thank you breezermom. Serves 4, though you could spread it out to 6 with more veggies.

Steak and Veggie Kabobs

1 lb boneless sirloin steak
1/4 c chicken broth or dry white wine
1/4 c olive oil
1 Tbsp chili sauce
1 1/2 tsp white vinegar
1/2 tsp Worcestershire sauce
1/4 tsp salt
1/4 tsp dried oregano
1/4 tsp dried whole thyme
1 garlic clove, crushed

10-20 Bamboo skewers
4 oz fresh mushroom caps
1 large bell pepper, color of your choice
2 small yellow and/or zucchini squash, cut into 1-inch pieces
20 oz can pineapple chunks (bigger than the tidbits), drained if using all
OR any vegetable combo you like

1. Trim the excess fat from the steak and cut into 1-inch cubes. Place the meat in a 9x7 baking dish. In a medium bowl, combine the broth or wine, olive oil, chili sauce, vinegar, Worcestershire sauce, salt, oregano, thyme and garlic clove; pour over meat. Cover and refrigerate at least 2 hours, stirring and turning meat occasionally.
2. Preheat grill to medium heat. Meanwhile, alternate meat and vegetables on skewers, reserving the marinade. If making more and want more vegetables, alternate one piece of meat for every two vegetables. If doing 1:1, it will make about 10 skewers.
3. Place kabobs on preheated grill and baste with marinade, turning every couple of minutes and basting frequently, until desired degree of doneness; about 15 minutes.