1 tablespoon vinegar Pinch of dried maijoram Pinch of

1 tablespoon vinegar Pinch of dried maijoram Pinch of dried rosemary Cut steak into small cubes. Mix all other ingredients together in bowl. Add steak; marinate at least 2 hours. Alternate steak and mushrooms on skewers. Cook until meat is tern der, about 15 minutes. Baste friA quently with marinade. Yield: About 8 skewers. Teriyaki 2Vt to 3 pound sirloin steak, cut about 1/2 inch thick 1 cup soy sauce 1/3 cup dry sherry 4 tablespoons brown sugar 1 Vi teaspoons ground ginger 2 teaspoons grated onion 1 clove garlic, crushed 18 chunks canned pineapple 18 small mushroom caps 2 tablespoons pineapple juice 1 tablespoons cornstarch Cut steak into 1-inch squares. Mix together soy sauce, sherry, sugar, ginger, onion and garlic. Add meat; marinate 3 hours. Place steak, pineapple, and mushrooms on skewers, starting and finishing with meat. Broil or grill about 4 to 5 minutes, until cooked to taste; turn once or twice to brown evenly. Mix pineapple juice slowly into cornstarch. Add marinade; cook, stirring constantly, until sauce thickens. Serve with kabobs. Yield: enough for 6 to 8 skewers. Pork has been found on outdoor menus for a long time but not in the form of a shishkabob. Pork loin, chops, steaks, hams, smoked pork picnics or butt are all cuts that can be cubed and put on a skewer. For a quick, easy marinade for pork cubes, use bottled Italian salad dressing and marinate overnight. Fresh peach puree combined with honey, soy sauce and cloves makes an excellent marinade for ham cubes. The ham could then be alternated on a skewer with fresh peaches and green peppers.