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Grilled Vidalia Kabobs
1 lb
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Beef, Chicken, or Shrimp
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3 medium
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Vidalia® Sweet Onions, quartered |
| 1 |
Zucchini Squash, sliced
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| 1 |
Yello Squash, sliced
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2 medium
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Green or Red Bell Peppers, cut into pieces
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| 6 |
Cherry Tomatoes
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Marinating Sauce (recipe below)
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Slice beef or chicken into bite-size pieces. If using shrimp; peel, leaving tails intact. Place beef, chicken or shrimp in .shallow dish, Pour marinade over and refrigerate for 2-4 hours.
Remove beef, chicken or shrimp from marinade, reserve. Place all vegetables and meat on skewers with alternating colors.
Grill, beef for 12-15 minutes, chicken for 15-20 minutes or shrimp for 6-8 minutes. Turn and baste kabobs frequently with reserved marinade. Serve on a bed of rice. Makes 4-6 servings.
Marinating Sauce
1/4 cup
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onions, diced
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1 tsp
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salt |
2/3 cup
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Red Wine Vinegar
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1/2 tsp
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Thyme |
2 tbsp
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Olive Oil
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1/2 tsp
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Dry Mustard
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1 tbsp
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Soy Sauce
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1/2 tsp
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Black Pepper, ground
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Mix all ingredients together
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