1/4 c. salad oil
2 tbsp. cider vinegar
1 tsp. onion salt
1 tsp. celery salt
3/4 tsp. garlic salt
1/2 tsp. salt
1 tsp. oregano
1/2 tsp. ground black pepper
1 tbsp. prepared mustard
1 sm. bay leaf
3/4 lb. mushrooms
2 green peppers
1 lb. chuck, cut into cubes

Combine first ten ingredients in saucepan and heat to boiling point and cool. Cut meat and green pepper into squares and add them, with mushrooms, to the mixture. Cover and let stand in refrigerator 6 hours or overnight.

Put on skewers. Cook over slow-burning charcoal fire 20-25 minutes or until meat and vegetables are tender.