La Choy Marinade / Shishkebab

Fabulous Marinade for Shishkebab - either Sirloin or Chicken, with onion, zucchini, mushrooms, cherry tomatoes, and bell pepper. Must originally have been on the back of a La Choy Soy Sauce bottle, I suspect. Our family's BEST marinade. There are NEVER any leftovers.

• Ready In: 21 hrs
• Serves: 4-6

Ingredients

• 1⁄2 cup soy sauce
• 4  garlic cloves, diced
• 1⁄4 cup catsup
• 1⁄2 cup  salad oil
• 1⁄2 cup wine vinegar
• 1⁄2 cup Worcestershire sauce
• 3  teaspoons sugar
• 2  teaspoons pepper
• 1  teaspoon salt
• 3 -5  lbs  sirloin
• 1 -2  lb whole mushroom
• 1  pint cherry tomatoes, whole
• 1  large onion
• 3  zucchini
• 1  bell pepper

Directions

1. Combine all ingredients, and pour over 1 inch cubes of sirloin steak - as much as you can afford/need to feed the number of guests. Cover and let marinate for at least 2 hours in fridge (better overnight).
2. Halve onion, seperating out each layer into an individual piece. Cut zucchini into circular pieces about 1/2 inch thick, cut Bell pepper, removing seeds and inner stem, into 2 inch diameter pieces. If mushrooms are very large (bigger than 2 inches diameter), they may be halved; otherwise keep them whole. Skewer meat, alternating with veggies (I have found it is best to keep the bell pepper from touching any meat, though - best to "block" it with an onion piece). If you have a choice of skewers, get the flat-bladed kind instead of the round kind (with the round kind, cherry tomatoes always spin cooked-side-down on the grill).
3. BBQ until done. YUM. Friends who have tried it with chicken say it is good with it too. I always use RED wine vinegar (because I always use sirloin), but if you are doing chicken, I suppose white would be ok too.