2 pounds beef tenderloin, cut into 1-1/4-inch cubes
2 large green peppers, cut into 1-1/2-inch pieces
3 medium tomatoes, cut into wedges
3 medium onions, cut into wedges
In a large resealable plastic bag, combine the first eight ingredients. Remove 2/3 cup for basting; refrigerate. Add beef to remaining marinade; turn to coat. Cover and refrigerate for 8 hours or overnight.
Drain and discard marinade. On metal or soaked wooden skewers, alternate the beef, green peppers, tomatoes and onions. Broil 5-6 in. from the heat for 3 minutes on each side. Baste with reserved marinade. Continue broiling, turning and basting for 8-10 minutes or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°).Yield: 8 servings.