Recipe - Buttermilk Marinated Kabobs

MARINADE
2 tablespoon Firmly packed brown sugar
2 tablespoon Fresh lemon juice
1 tablespoon Worcestershire sauce
1 teaspoon Salt
One half teaspoon Dried basil
One half teaspoon Dried majoram
2 cup Buttermilk

KABOBS
2 pound Round steak, approx 1" thick
Cut into 2"squares (24 piece
3 Medium onions, cut into 8 pi
24 1" thick slices of zucchini
12 Cherry tomatoes
6 Large mushrooms, halved

FOR MARINADE: Combine brown sugar, lemon juice, Worcestershire sauce, salt,
and herbs. Stir in buttermilk. Add meat; cover and marinate in
refrigerator a minimum of 12 hours. FOR KABOBS: Parboil onions in boiling
salted water to cover, 68 minutes; rinse with cold water and drain. TO
ASSEMBLE: Alternate pieces of meat with onions, zucchini, tomatoes, and
mushrooms on each skewer. Grill over hot coals until meat reaches desired
degree of doneness. Baste frequently with marinade. Allow approximately 15
minutes for medium cooked meat. Makes 8 kabobs. From Massachusetts Dairy
Sampler by Massachusetts Dairy Industry

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini