Fiesta Beef Kabobs

• 1/2 envelope dry onion mix (1/4 c.)
• 2 Tbsp. sugar
• 1/2 c. catsup
• 1/4 c. vinegar (cider)
• 1/2 c. salad oil
• 1 Tbsp. prepared mustard
• 1/4 tsp. salt
• dash of hot pepper sauce
• 1 1/2 lb. chuck beef, cut in 1-inch cubes
• instant unseasoned meat tenderizer
• 1 green pepper, cut into pieces
• 1 red pepper, cut into pieces

1. In saucepan, combine first 8 ingredients and 1/2 cup water; bring to boiling.
2. Reduce heat and simmer 20 minutes.
3. Cool.
4. Add meat; toss and coat.
5. Refrigerate overnight.
6. Drain meat, reserving marinade.
7. Use tenderizer on meat according to directions.
8. Thread meat and peppers alternately on skewers. Broil over coals 20 to 25 minutes, turning once and brushing with marinade.
9. Heat remaining marinade to pass.
10. Serves 4.

onion, sugar, catsup, vinegar, salad oil, mustard, salt, pepper sauce, chuck beef, tenderizer, green pepper, red pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=297163 (may not work)