Kabobs

[Chef]

20 pounds tender beef, cut in 1 1/2-inch cubes
2 pounds salad oil
2 1/2 cups soy sauce
2 cups lemon juice
1 cup worcestershire sauce
1 cup prepared mustard
1/2 ounce fresh garlic, minced
1 ounce black pepper (4 tbsp)
22 ounces fresh green peppers
4 pounds canned whole onions
2 pounds pineapple, fresh or fresh frozen chunks
50 bamboo skewers
26 ounces cherry tomatoes
Servings: 50
1. Place beef in stainless steel baker's bowl.

2. Combine oil and seasonings. Pour over beef cubes to cover completely. Refrigerate for 24-36 hours. Drain well. Discard marinade.

3. Cut peppers into 3/4-inch squares.

4. Thread beef cubes (5 oz), green peppers, onions, and pineapple alternately on skewer. Do not crowd. Place on oiled 18x26x1-inch baking sheets. Bake at 400°F for approximately 8-10 minutes.

5. Turn. Continue baking for 5-10 minutes more; total 15-20 minutes, depending on degree of doneness desired (must reach at least 140°F).

6. Place a cherry tomato on tip of each skewer. Place in 12x20x2-inch pans with liners. Keep hot.

Servings: 50