Beef Kabobs

 From the Hartford Courant Bicentennial Cookbook 1976

Allow 1/2 pound meat per person.  Cut rump roast, sirloin tip, or beef stew meat into cubes.  Marinate one day (or at least for 5 hours) in:

1/2 cup oil
1/2 cup sherry
2 T wine vinegar
4 tsp Worcestershire sauce
1/2 tsp black pepper
1 clove garlic or garlic powder
1/2 tsp dried parsley flakes
1/2 tsp seasoned salt
1/2 tsp salt

Also marinate green pepper, small onions, large mushroom caps, and tomato quarters.  

Put meat on skewers and broil in oven or over BBQ 15-20 minutes.  Add vegetables and broil 5-6 minutes longer.  Serve with Fried Rice.