Sirloin Shish Kabobs

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Ingredients:

1/2 cup vegetable oil
1/2 cup dry red wine
1/4 cup soy sauce
3 cloves of garlic, crushed
2 tablespoons ketchup
1 teaspoon curry powder
1 teaspoon ground giner
1/4 teaspoon pepper
1/4 teaspoon hot sauce
1 pound sirloin steak, cut into 1 inch cubes
1 pound boneless leg of lamb, cut into 1 inich cubes
1 pound pork tenderloin, cut into /2 inch cubes
2 medium cooking apples
10 fresh mushrooms
1 egg plant, unpeeled and cut into 1/2 inch cubes
1 medium size green pepper, cut into 1 inch pieces
1 (15 1/4 ounce) can pineapple chunks, drained
1/2 pound sliced bacon

Directions

Combine first 9 ingredients in container of an electric blender or food processor. Cover and process until smoooth, stopping once to scrape down the sides. SEt aside 1/4 cup marinade mixture.

Place each meat in a large shallow dish. Pour remaining marinade evenly over meats. Cover and marinate in refrigerator 8 hours, stirring twice.

Peel and core apples. Cut each apple into 6 wedges. Combine reserved 1/4 cup marinade, apples, mushrooms, eggplant, green pepper and pineapple in a large bowl; stir well. cover and marinate at room temperature 2 to 3 hours. stirring occasionally. Drain reserving marinade.

Drain meats, discarding meat marinades. Cut bacon slices in half crosswise; wrap a half slice of bacon around each cube of lamb.

Alternately thread bee, mushrooms, lamb, eggplant, pineapple, pork, green pepper and apple on 10 (15 inch) metal skewers. Grill covered, over medium-hot coals (350 to 400 degrees) 5 to 10 minutes or until desired doness, turning and basting occasionally with reserved vegetable marinade. Yields 10 servings.