¼cupGF Worcestershire saucesee post for suggestions
¼cupDijon Mustardsee post for suggestions
2largecloves of garlic, crushed and chopped
pinch of salt
1lbsteak (sirloin), cubed 1 inch thick
1lbchicken, cubed 1 inch thick
1onion, cut into large chucks
1green bell pepper, cut into 1 inch pieces
1red bell pepper, cut into 1 inch pieces
1yellow bell pepper, cut into 1 inch pieces
optional: shrimp, mushrooms, zucchini, pineapple, tomatoes, brussels sprouts, corn on the cob, small potatoes
In a medium size bowl, whisk together all marinade ingredients. Set aside ½ cup of marinade in a container and refrigerate for basting. Place remaining ingredients in a gallon size Ziploc bag,
Then place all kabob ingredients into the bag and close. Gently roll bag to coat all well. Place in the refrigerator for 4 hours to 24 hours.
Assemble kabobs with a variety of veggies and 4-5 pieces of meat per kabob. Spray grill with nonstick spray and grill kabobs over medium heat (375°F), turning and basting with remaining marinade on both sides.
Once meat is cooked through (4-5 minutes each side) remove from the grill and place on a serving plate. Cover with aluminium foil for 2-3 minutes before serving.
Store any leftovers in an airtight container in the refrigerator 2-3 days.
If using small potatoes on kabobs--skip marinating these in the Ziploc bag. Instead place them in the microwave until just tender. Then thread them directly onto your shish kabobs.