La Choy Marinade / Shishkebab

• 12 cup soy sauce
• 4 garlic cloves, diced
• 14 cup catsup
• 12 cup salad oil
• 12 cup wine vinegar
• 12 cup Worcestershire sauce
• 3 teaspoons sugar
• 2 teaspoons pepper
• 1 teaspoon salt
• 3 -5 lbs sirloin
• 1 -2 lb whole mushroom
• 1 pint cherry tomatoes, whole
• 1 large onion
• 3 zucchini
• 1 bell pepper

1. Combine all ingredients, and pour over 1 inch cubes of sirloin steak - as much as you can afford/need to feed the number of guests.
2. Cover and let marinate for at least 2 hours in fridge (better overnight).
3. Halve onion, seperating out each layer into an individual piece.
4. Cut zucchini into circular pieces about 1/2 inch thick, cut Bell pepper, removing seeds and inner stem, into 2 inch diameter pieces.
5. If mushrooms are very large (bigger than 2 inches diameter), they may be halved; otherwise keep them whole.
6. Skewer meat, alternating with veggies (I have found it is best to keep the bell pepper from touching any meat, though - best to "block" it with an onion piece).
7. If you have a choice of skewers, get the flat-bladed kind instead of the round kind (with the round kind, cherry tomatoes always spin cooked-side-down on the grill).
8. BBQ until done.
9. YUM.
10. Friends who have tried it with chicken say it is good with it too.
11. I always use RED wine vinegar (because I always use sirloin), but if you are doing chicken, I suppose white would be ok too.

soy sauce, garlic, catsup, salad oil, wine vinegar, worcestershire sauce, sugar, pepper, salt, sirloin, mushroom, cherry tomatoes, onion, zucchini, bell pepper

Taken from www.food.com/recipe/la-choy-marinade-shishkebab-283543 (may not work)