Get a chuck roast, cut it up in 1 inch chunks. The acid in the marinade works on the proteins in the chuck, tenderizing it wonderfully. This is a modification of a recipe I found online.
- 1/4 cup lemon juice
- 1/4 cup orange juice
- 1/2 cup soy sauce
- 1/4 cup vegetable oil
- garlic powder: lots
- 2 tbsp Worcestershire sauce
- ground pepper: some
Put marinade in ziplock bag with the meat, put bag in fridge overnight, 12-24 hours.
I have made this without the vegetable oil by accident. If this happens, you have to brush the kabobs with oil as they cook, it's a pain in the neck but it works.