2 cups tomato juice
1/2 tsp. each basil and oregano or Italian seasoning (optional)
1/2 cup vinegar
1 tbsp. soy sauce
1 tbsp. molasses (optional)
5 cloves garlic, crushed
1/4 cup French's yellow mustard
2 tsp. salt
1/2 tsp. black pepper
1/2 tsp. red pepper flakes
1 1/2 lbs. beef sirloin steak, cut in 1-1/2 inch cubes
1/2 lb. mushroom caps
1 green bell pepper, cut in 1-inch squares
1 pint cherry tomatoes
1/2 fresh pineapple cored and cut into 1-inch cubes
2 tbsp. brown sugar (white sugar or honey may be used)
1 lb. boiling onions, peeled (optional) or
5 large onions, quartered

Combine tomato juice, vinegar and seasonings. In a shallow glass dish, stainless steel or plastic container, pour tomato juice mixture over meat. Cover and refrigerate for 2-6 hours, turning meat over occasionally.

Remove meat from the marinade and pour marinade into a small saucepan. Bring marinade to a boil and cook for 3 minutes; remove from heat.

On 8 skewers, alternate stringing the meat with the vegetables and pineapple. Over hot grill or white coals of the BBQ, 4 inches from heat (or under top shelf of broiler) cook for 12 to 15 minutes, turning and basting frequently with reserved marinade.

Makes about 4 servings, 2 skewers each.

Serve with a garden salad or over steamed rice.

Submitted by: Belle