1 cup vegetable oil

2/3 cup cider vinegar

2 tablespoons Worcestershire sauce

1/2 medium onion, finely chopped

1/2 teaspoon salt

1/2 teaspoon sugar

1/2 teaspoon dried basil

1/2 teaspoon dried marjoram

1/2 teaspoon dried rosemary, crushed

2 1/2 pounds boneless lean pork, beef, lamb, venison, chicken or turkey, cut into 1 1/2 to 2 inch cubes

Italian rolls or hot dog buns

In a large resealable plastic bag, combine the oil, vinegar, Worcestershire sauce, onion and seasonings; add meat. Seal bag and turn to coat; refrigerate for 24 hours, turning occasionally. Coat grill rack with nonstick cooking spray before starting the grill. Drain and discard marinade. Thread meat on metal or soaked wooden skewers. Grill, covered, over medium heat for 10-15 minutes or until meat reaches desired doneness. Remove meat from skewers and serve on long Italian rolls or hot dog buns.