Shish Kabob - cooking recipe

Ingredients

lean beef or venison, cut into 1-inch cubes
Worcestershire
soy sauce
wine vinegar
lemon juice
Italian salad oil
1 tsp. black pepper
1 tsp. salt
2 Tbsp. parsley flakes
1 pinch dry mustard
1/2 tsp. garlic powder

Preparation

Combine equal parts of liquid ingredients with dry ingredients and meat cubes.
Marinate in refrigerator for 1 or 2 days.
Skewer with slices of onion and bell pepper; grill over an open hot fire. Serve with Cajun rice and rolls for a complete meal.