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.

 

Hint:

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" :-)