Beef & Chicken Kabobs

Beef Kabobs (serves 8)
1/4 C. red wine vinegar
1/4 C. vegetable oil
3 Tbs. ketchup
1/2 C. soy sauce
1/4 C. brown sugar
2 lbs. cubed sirloin steak
16 sauteed mushrooms, cut in half
4 onions, cut into 2 inch pieces
2 large bell peppers, cut into 2 inch pieces
Skewers

Mix vinegar, oil, ketchup and tarragon leaves in large bowl. Add steak and marinate for at least 1 hour. Skewer meat on sticks alternating with sauteed mushrooms, onions and red or green peppers. To cook: Grill until meat is cooked to your desire and brush with marinade while grilling.

Honey Chicken Kabobs (serves 12)
1/4 C. vegetable oil
1/3 C. honey
1/3 C. soy sauce
1/4 tsp. ground black pepper
8 skinless, boneless chicken breast halves, cut into strips
2 cloves garlic
5 small onions, cut into 2 inch pieces
3 red bell peppers, cut into 2 inch pieces
skewers

In large bowl, whisk together oil, honey, soy sauce and pepper. Reserve small amount of marinade to brush onto kabobs while cooking. Place chicken, garlic, onions and peppers in the bowl and marinate in the refrigerator for at least 2 hours (the longer the better!) To cook: Preheat grill and remove chicken and vegetables from marinade. Discard marinade. Skewer meat and vegetable alternately onto skewers. Grill for 12-15 minutes or until chicken is completely cooked. Turn and brush with marinade about every 5 min. during cooking time.

PLEASE NOTE: Soak wood skewers in water before assembling kabobs if cooking right away. No need to do this if freezing kabobs.

Label: Thaw in refrigerator, grill kabobs until meat is cooked thoroughly and enjoy!