2# venison, cubed

Marinade
 

• 1/4 Cup tequila
• 3 cloves garlic, minced
• dash Worchestershire sauce
• 1/2 tsp basil
• 1/2 tsp chili powder
• 1/2 tsp salt
• 3/4 C. vegetable oil
• 1/2 lemon juiced
• 1/4 tsp oregano
• 2 small bay leaves crumbled
• 1/4 tsp black pepper
• 1 tsp cilantro

Vegatables
 

• cherry tomatoes
• whole fresh mushrooms
• red, grean, and yellow peppers cut into 2 inch squares
• 1 small yellow squash, sliced
• 1 small zucchini, sliced
• 1 onion cut in wedges

Place all marinade ingredients in a glass bowl, add meat, stir.  Cover and refridge overnight.  Drain marinade off meat and reserve.  Heat the marinade to boiling point.  Alternate meat and vegatables on skewers.  Cook on grill, turning occaisionally and baste with remaining marinade.

Can be served with Mexican style rice, and warm tortillas, or just eat them off the skewers.

Note:
Soak wooden skewers in water prior to barbequeing.  I learned this the hard way.

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