AM FRESH

Marinade:
1 tablespoon Worcestershire Sauce
2 tablespoons lemon juice
Salt and black pepper.

Mix the marinade thoroughly and then add the beef chunks. If you cut to desired sizes to allow for at least 3 pieces of beef per kabob then that will be that much less work the next day. Let the chicken soak in the marinade over night for best results. Minimum time 4 hrs.

This marinade burns rather quickly so you want to keep an eye on them. Might require frequent turning.

Main Ingredients:
2 sirloin steaks
8 pickling onions or 2 medium onions
4 strips rindless lean bacon
3 firm bananas
1 red bell pepper sliced and cut into smaller pieces.
Not to small though. Try and even the pieces to cook about
the same time the meat is finished.

Alternate Ingredients:
Meats: Pork, Lamb, beef, and
chicken, (swap the white wine for red). I am sure almost any
type of red or white meat will work with this dish. Remember
to choose an appropriate wine that will pamper the pallet.

Vegetables:
Broccoli, cauliflower, baby tomatoes.  

Directions:
Cut the peppers
bananas and onions into pieces. wrap the bacon strips around
the pieces of banana pepper. Start putting
all the pieces alternating onto a skewer.
Pouring some extra pre-made marinade sauce over the
pre-cooked kabobs is not a bad idea if you are making them a
little later in the evening.  Turn over frequently on BBQ. If doing in oven, preheat
to 350, bake until beef is cooked, or broil until beef is done.

Serve over bed
of long grain rice .

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