- 1 sweet green pepper, membranes removed and seeded into chunks
- 1 sweet red pepper, membranes removed and seeded into chunks
- 4 onions, quartered
- 2 celery stalks, into chunks
- 10 1/2 ounces [298 g] whole mushrooms, cleaned
- 1 pound [454 g] beef cubes
- 1 small pack cherry tomatoes
- Hot drained boiled rice for 2
Marinade
- 1/2 cup [125 mL] dry red wine
- 1/2 cup [125 mL] oil
- 1/2 teaspoon [2.5 mL] Worcestershire sauce
- 1/2 teaspoon [2.5 mL] m.s.g. [optional]
- 1/2 teaspoon [2.5 mL] rosemary
- 1/2 teaspoon [2.5 mL] marjoram
- 1 teaspoon [5 mL] garlic powder
- 1 teaspoon [5 mL] vinegar
- 2 teaspoons [10 mL] ketchup
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- Into a large bowl, mix together all marinade ingredients; add sweet green and red pepper chunks, onion quarters , celery chunks and mushrooms.
- Well mix in beef cubes.
- Leave to marinate for at least 4 hours or up to 24 hours, refrigerated.
- Preheat oven broiler.
- Drain and thread beef cubes onto skewers alternately with vegetables and cherry tomatoes.
- Broil under preheated oven broiler turning every once in a while, until done to taste.
- Meanwhile, into a small casserole, bring marinade to boil and leave to boil until ready to serve.
- Arrange kabobs over boiled rice.
- Strain hot marinade through a very fine sieve.
- Spoon marinade over kabobs and rice, and serve.
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