1/2 c. vegetable oil
1/4 c. soya sauce
1/4 c. vinegar
1/2 tsp. pepper
1 lg. green pepper, cut into 1 inch pieces
2 lb. roast, cut into 2 inch cubes
1/2 lb. fresh mushrooms
1 c. cherry tomatoes

Combine oil, soya sauce, vinegar and pepper in a large shallow container. Add meat, cover; marinate 4 hours or overnight in refrigerator.

Par-boil onions 3-5 minutes; drain.

Remove meat from marinade. Alternate meat and vegetables on skewers. Grill kabobs 5 minutes on each side over medium coals or until desired degree of doneness, basting with marinade.