Beef Or Pork Kabobs With Variations - cooking recipe

Ingredients

2 -3 lbs boneless beef roast (cut into 1-1/2 inch cubes) or 2 -3 lbs boneless pork roast (cut into 1-1/2 inch cubes)
wooden skewer (soaked in cold water for 30 minutes before threading and grilling)
MARINADE
1 1/2 cups oil
3/4 cup soy sauce
1/4 cup Worcestershire sauce
2 tablespoons mustard powder
3 tablespoons minced fresh parsley
1/2 teaspoon black pepper
1/2 cup red wine vinegar
2 tablespoons fresh minced garlic
1/3 cup purchased teriyaki sauce
1/2 cup honey (or use maple syrup)
1 teaspoon powdered meat tenderizer (optional, I use Club House brand) (optional)
1 large green onion, chopped
VARIATIONS
cherry tomatoes
onion, quartered
fresh pineapple (cut into large chunks)
fresh mushrooms (choose large mushrooms)
bell pepper (cut into large pieces, use green or red)
zucchini (cut into large chunks)
fresh corn (cut into about 1-1/2-inch pieces)
olive oil
salt and black pepper

Preparation

For the marinade; using a blender or processor blend all marinade ingredients together (except the green onion).
Add in the chopped green onion.
Place the marinade in a large heavy resealable plastic bag, then add in beef or pork cubes; seal bag and toss to coat.
Refrigerate for 8-24 hours (24 hours is even better!).
Remove the meat and discard the marinade.
Place the meat on a plate or in a bowl and let sit on the counter for 1-1/2 hours or until almost room temperature.
At this point you may soak wooden skewers in cold water.
If using vegetables, brush with olive oil.
Thread the meat alternately with one or more the variations.
Season the meat and veggies with salt and black pepper (I use seasoned salt).
Grill to desired doneness.