Ingredients
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1/4 cup chablis (or other dry white wine)
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1/4 cup vegetable oil
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1 tablespoon chili sauce
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1 1/2 teaspoons vinegar
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1/2 teaspoon Worcestershire sauce
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1/4 teaspoon salt
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1/4 teaspoon dried oregano
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1/4 teaspoon dried whole thyme
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4 ounces fresh mushroom caps
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1 large green pepper, cut into 1 1/2 inch pieces
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1/2 pint cherry tomatoes
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2 small yellow squash, cut into 1 inch pieces
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1 garlic clove, crushed
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1 lb boneless sirloin steak
Instructions
- Trim the excess fat from the steak, and cut it into 1-inch cubes. Place the meat cubes in a large shallow container. Combine the wine and the next 8 ingredients, stirring well; pour over the meat. Cover and refrigerate at least 2 hours, stirring meat occasionally.
- Remove the meat from the marinade, reserving the marinade. Alternate the meat and vegetables on skewers.
- Grill kabobs over medium coals 15 minutes or until desired degree of doneness. Turn and baste frequently with the marinade.