The special marinating method used in this recipe is a neat and efficient way to distribute dry seasonings evenly over chunks of meat.

Combine 1/4 tsp of the salt, the thyme, marjoram, black pepper, bay leaf, and garlic in a large self-sealing plastic food storage bag. Add the beef, seal, then massage lightly until the beef is well coated;refrigerate for 2 hours.

Meanwhile, cook the potaotes, uncovered, in a lrge saucepan of boiling water for 10 minutes or until almost tender. Drain, rinse under cold water, then dreain well again. Place in a large bowl, add the red pepper and zucchini, sprinkle with the remaining 1/4 tsp salt and toss. Thread the beef on four 10 inch metal skewers, alternating with the zucchini, potatoes, and red pepper.

Discard the bay leaf. On a grill set (6 inches) above white hot coals, cook the kabobs for 10 minutes, turning after 5 minutes. Or, if you prefer, arrange the kabobs on a foil lined broiler pan and broil 6 inches from the heat of a preheated broiler for 8 minutes, turning once.

Spicy Beef Kabobs Variation:

Use the following mixture for the marinade:

1/4 tsp salt, 3/4 tsp crumbled dried oregano, 1/2 tsp worshestershire sauce, 1/4 tsp each ground ginger and allspice, 2 tbsp finely chopped scallion, 1/8 tsp black peper, and 2 minced cloves garlic. Substitute 2 medium sized peeled sweet potaotes or yams, quartered, for the new potatoes, and boil for 4 minutes only. Proceed as directed. Serves 4.