Beef and Vegetable Kabobs

Cut steak into 1-inch cubes. Or, cut chicken into 1-inch pieces. Put steak and/or chicken in a plastic bag set in a shallow dish.

In a saucepan, mix the barbecue sauce, water, garlic, dried onion, sugar, steak sauce, vinegar, Worcestershire, oil, and salt. Bring to just boiling. Cool. Pour over steak or chicken; seal bag. Marinate in refrigerator for 6 to 8 hours or overnight.

In a saucepan, cook onions, covered, in small amount of boiling water for 3 minutes. Add mushrooms; cook for 1 minute more. Drain. Thread vegetables onto five 6-inch metal skewers with zucchini and sweet pepper pieces.

Drain meat, reserving marinade; thread meat onto five 6-inch metal skewers. Cook on rack of uncovered grill over medium heat for 12 to 14 minutes or till done, turning halfway through. In saucepan, heat marinade until bubbly.

Grill vegetables over medium heat for 5 to 10 minutes, turning occasionally; brush with heated marinade.

Serve immediately with warm marinade. Makes 5 servings.