Ingredients
1 cup pineapple juice1 cup red wine or beef broth1/2 cup soy sauce1/2 cup Worcestershire sauce1 medium onion, chopped1 teaspoon dried thyme1 teaspoon dried rosemary, crushed1/2 teaspoon pepper3/4 pound cherry tomatoes1/2 pound whole fresh mushrooms3 small zucchini, cut into 1/2-inch slices2 small yellow summer squash, cut into 1/2-inch slices2 pounds beef sirloin tip steak, cut into 1-1/4-inch cubesHot cooked rice, optional
Preparation
In a bowl, combine the first eight ingredients and mix well. Pour 1 cup into a shallow dish; add vegetables. Pour remaining marinade into another shallow dish; add beef. Cover and refrigerate both for 4-6 hours or overnight, turning occasionally.
Drain and discard marinade from beef. Drain and reserve marinade from vegetables. On metal or soaked wooden skewers, alternately thread beef, tomatoes, mushrooms, zucchini and summer squash.
Grill, uncovered, over medium heat for 3 minutes on each side. Baste with reserved marinade. Continue turning and basting for 8-10 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Serve kabobs over rice if desired.
