Curried Beef Kebabs

⅔ cup olive or vegetable oil
½ cup beef broth
½ cup lemon juice
2 garlic cloves, finely minced
2 teaspoons curry powder
2 teaspoons salt
4 bay leaves
16 whole peppercorns
2 pounds beef tenderloin, cut into 1¼ inch cubes
2 large green bell peppers, cut into wedges
3 medium tomatoes, cut into wedges
3 medium onions, cut into wedges

1. In a large resealable plastic bag or shallow glass dish, combine the first eight ingredients; mixing well. Remove ⅔ cup for basting and refrigerate. Add beef to remaining marinade; turn to coat. Cover and refrigerate for 8 hours or overnight. Drain and discard the marinade.
2. On metal or water-soaked bamboo skewers, alternate beef, green peppers, tomatoes and onions. Place on a greased rack in a broiler pan; broil 5-inches from heat source for 3 minutes on each side. Baste with reserved marinade. Continue broiling, turning and basting for 8 to 10 minutes or until meat reaches desired doneness.
Makes 8 servings.