3 lb. tender beef (in 1 1/2-inch cubes)
18 fresh mushroom caps
fresh onions
2 large green peppers
18 cherry tomatoes
1 (20 oz.) can pineapple chunks

Marinade:

1/3 c. cider vinegar
1/3 c. tomato catsup
1 tsp. seasoned salt
2 tbsp. soy sauce
1/2 c. brown sugar
1 tsp. ground ginger

You will also need heavy-duty Reynolds Wrap.

Drain pineapple; add water to syrup to make 1 cup. Combine with remaining marinade ingredients and pour over meat. Cover and marinate 2 to 4 hours in refrigerator.

Cut peppers into 2-inch squares. Thread beef cubes on skewers, alternating with vegetables and pineapple. Place each kabob on sheet of heavy-duty Reynolds Wrap. Spoon remaining marinade over kabobs. Bring up foil; seal top and ends with double fold. Place foil "bundles" on grill about 3 inches above very hot coals. Grill 30 minutes, turning several times.

Serves 6.