2 lb. round steak, sliced thinly into strips about 3 inches long (you can also use beef cut into 2 inch cubes and cook as kabobs on skewers)
1/3 c. fresh lemon juice
1/4 c. salad oil
2 tbsp. grated onion
1 clove garlic, crushed
1 tbsp. salt
1 tsp. ground ginger
1 1/2 tsp. curry powder
1/2 tsp. cayenne pepper
16 fresh mushroom caps
2 lg. green peppers, seeded and cut into 1 inch squares
2 tbsp. butter
16 cherry tomatoes
4 onions, quartered
32 pineapple chunks (16 oz. can)

Place the meat in a glass dish; cover with a marinade made up of lemon juice, oil and seasonings. Marinate for at least 4 hours (I do it overnight). When ready to cook, saute the mushrooms and pepper in butter over medium heat. Place the meat and it's marinade and the vegetables and pineapple in a broiler pan and broil 2 to 3 inches from the heat in a broiler 10 to 15 minutes. Turn meat and vegetables to make sure everything browns nicely.

You may also use 12 inch skewers and assemble eight kabobs alternating meat, vegetables and pineapple on the skewers. Grill over medium heat 10 to 15 minutes, turning and brushing with marinade several times. Serve over cooked brown rice.