1 1/2 lbs. round steak or lamb, 1 1/2" cubes
3/4 cup vegetable oil
2 tbsp. lemon juice
1 tbsp. honey
1/2 tsp. curry
1 tsp. salt
3 cloves garlic, minced
1/2 tsp. oregano
1/2 tsp. basil
2 onions, quartered
1 green pepper, quartered
2 tomatoes, diced
1 can chunk pineapple, drained
shish kabob skewers (metal or bamboo)

Note: If using bamboo skewers, soak in water 30 minutes before using so they're less likely to burn. Metal skewers are preferred because of the longer cooking time. Spray or brush metal skewers with vegetable oil.

Wash and core vegetables and cut into quarters or large 2 inch chunks.

In a blender or food processor, blend honey, curry, salt, garlic and herbs. Add meat and stir well.

Place in zipper plastic bag with beef (or lamb) and marinate for 2 to 4 hours. Remove meat from marinade. Bring marinade to a boil for 10 minutes to use for brushing on meat while grilling; refrigerate until ready to use.

Skewer meat, onions, green peppers, tomatoes and pineapple onto 8 skewers.

Broil 6 inches from white hot charcoals or over indirect heat for 7-8 minutes, then turn and broil other side for 7-8 minutes.

Serve with steamed or boiled rice.

Serves 4.