Orin A. Sealy, The Denver Post
Marinated shish kabobs. 
Getting your player ready...
Marian Bassford of the Mile Hi Cowbelles provided this recipe for the June 10, 1973, issue of Empire magazine. Makes 4 servings.
Ingredients
- ¼ cup ketchup
- 2 tablespoons brown sugar
- Juice of 1 medium lemon
- ½ cup sherry
- ½ cup sliced green onions
- 1 small clove garlic, crushed
- ¼ cup cooking oil
- ¾ cup soy sauce
- 1½ pounds sirloin steak, cut into 2-inch cubes
- Large, whole fresh mushrooms
- 2 green peppers, cut in quarters
Directions
Combine ketchup, brown sugar, lemon juice, sherry, onions, garlic, coking oil and soy sauce. Mix well.
Place meat in shallow dish. Pour marinade over meat. marinate several hours or overnight, turning occasionally.
Drain meat. If desired, put mushrooms and peppers in marinade for 1 hour. Thread meat, mushrooms and peppers alternately on skewers. Broil over charcoal or under oven broiler until meat reaches desired degree of doneness. Turn skewers and brush with marinade while cooking.
