A contribution from a fabulous cook and a wonderful Christian woman! Thanks, Deb!
2 lbs filet, cut in 1 1/2 cubes
12 large mushrooms
1 cup burgundy wine
2 teaspoons Worchestshire
2 cloves garlic
1 cup salad oil
1 teaspoon salt
4 Tablespoons ketchup
2 teaspoons sugar
2 Tablespoons vinegar
1 teaspoon ground marjoram
1 teaspoon rosemary
1. Mix all ingredients in a blender. Pour over meat and mushrooms. Marinate meat and mushrooms overnight.
2. For the rest of the kabobs use pineapple chunks, green pepper, onion, whole canned potatoes.
3. Grill on high for 2 minutes. Turn grill to low and continue grilling until desired temperature is reached.
By Debby Weeks, couldihavethatrecipe.com