Trail's Restaurant Shisk Kabob
Beef, can be roast or lessor quality.
White onion - green/red bell pepper
12 oz can of tomatoe juice
2 tasp garlic powder
1 tbsp black corse pepper
1 tbsp Wright's liquid smoke
Cut beef and peppers into 2 inch pieces. Cut onions lengthwise and leave long. Mix the rest of the ingredients in large bowl. Add meat and veggies, mix well. Leave in refrigerator for 8 hours...best over night. Cook over coals. Can be left in refrigerator for 5 days.
Tomatoe soup will tenderized any tough meat. Dont over cook by judging the appearance of the meat on the grill. The tomatoe juice will make it look "still redish" :-)