2 lbs. chuck, round or rump steak
1 c. beer, approximate
1/4 c. salad oil
1 med. onion, diced
2 tsp. curry powder
1/4 tsp. garlic powder
1 tbsp. salt
Assorted kabob accompaniments

Cut steak into 2 inch square cubes and place in a heavy duty plastic bag. Mix beer with oil, onion and seasonings; pour over meat in bag. Shake to distribute marinade, adding more beer if meat is not entirely covered. Seal bag and refrigerate at least 4 hours. At cooking time, drain off marinade and reserve as basting sauce. Thread meat on skewers alternating with selected accompaniments. Grill over hot coals, turning to cook to desired doneness on all sides and basting with marinade.

Accompaniments: Fresh corn on the cob, cut into 2 inch lengths; whole sweet frying peppers, green or red bell peppers, cut into 2 inch pieces; whole mushrooms; cherry tomatoes and parboiled onions or okra.