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INGREDIENTS:10 lbs.beef flank steak
3 lbs.Spanish onions, finely diced
4 bunchesparsley
3 cupsolive oil
1 ½ cupslemon juice
¾ cupgarlic, minced
4 Tbsps.dried oregano
2 Tbsps.ground black pepper
100bamboo skewers (8-in.)DIRECTIONS:1. In a mixing bowl, combine onions, parsley, oil, lemon juice, garlic, oregano and pepper.

2. Place beef in hotel pan; add seasoning mixture and marinate overnight.

3. On day of service, soak bamboo skewers in water one hour.

4. Slice steak on bias into 1 ½-in. strips. Thread one strip of beef onto each skewer; return kabobs to marinade.

5. Grill until internal temperature reaches 155ºF. SERVINGS:50 servings (2 each)From:Recipe from Bryn Mawr College Dining Services, Bryn Mawr, PA.