1/2 c. butter
1/4 c. lemon juice
3 tbsp. chopped fresh chives
1 tbsp. Worcestershire sauce
1 tsp. prepared mustard
1/2 tsp. salt
Dash pepper
2 med. green peppers
12 mushrooms
12 cherry tomatoes
6 sm. onions
2 lb. steak cut into 1" cubes

Combine first 7 ingredients in a small saucepan. Bring to a boil; reduce heat and simmer 5 minutes. Set aside 1/2 cup sauce. Use remaining sauce for basting. Cut green peppers into 16 squares. Place each vegetable on a separate (14 inch) skewer. Place beef cubes on three (14 inch) skewers. Cook only beef and onion kabobs over hot coals for first 10 minutes, basting with sauce and turning often.

Add green peppers kabob to grill, brush with sauce, cook all 10 minutes. Add mushrooms and tomato kabobs, brush with sauce and cook all 5 minutes. Remove all kabobs from grill. Serve with reserved sauce. Serves 6.