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BEEF KABOBS


Marinade:
1/2 c. olive oil
4 Tbsp. red wine vinegar
2 garlic cloves, minced
4 Tbsp. chopped parsley
salt and pepper to taste

In a bowl, whisk all marinade ingredients together. Reserve
some for basting. Pour remainder over meat and toss to coat.
Refrigerate overnight. Drain meat and on skewers place tomatoes,
meat and zucchini, ending with a cube of meat. Bake 10 to 15
minutes in 350 degrees oven. Broil 4-inches from source of heat, turning
and basting until done: 6 to 8 minutes for medium rare and 8 to 10
minutes for medium.

Kabobs:
2 lb. lean sirloin or top round, cut into 1-inch cubes (all fat
removed)
2 small zucchini, cut into 1/2-inch pieces
24 cherry tomatoes

Yields 6 servings.

Note: Mushrooms may be added and small pieces of onion for
extra flavor and variety.

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