Beef Kabobs

1 lb. Sirloin tip cubes

½ cup olive oil

¼ cup dry red wine

2 cloves of garlic, minced

green peppers

2 bay leaves, crumbled

½ tsp. salt

2 cans (8 oz.) pineapple chunks, drained

cherry tomatoes

Place beef cubes in a shallow dish and set aside.

Combine oil, wine, garlic, bay leaves and salt, mixing well; pour over meat. Cover and marinate in the refrigerator for 3 hours. Drain, reserving liquid.

Alternate meat cubes, tomatoes, pineapple and green peppers on six 14-inch skewers. Coat grill with cooking spray. Grill kabobs over medium-hot coals for 12 minutes, or until desired degree of doneness is reached, turning and basting with marinade.