2 c. tomato juice
1/2 c. vinegar
1/4 c. prepared mustard
2 tsp. sugar
2 tsp. salt
1/2 tsp. pepper
1 1/2 lbs. sirloin, cut in 1 1/2 inch cubes
1/2 lb. mushrooms
1 lg. green pepper
1 pt. cherry tomatoes
1 can of potato spuds
1 lg. onion, cut in lg. pieces

Mix juice and vinegar and seasoning. Pour over meat in glass dish. (Marinating vegetables is optional.) Marinate in refrigerator for 2 hours.

Spear on sticks alternating vegetables and meat. Brush with leftover juice and baste on grill as cooking. (Basting brush works well.) Cook until done. ENJOY!