Grilled Kabobs

Yield: 6 servings

Ingredients

• Chicken
• 1 lb. chicken breasts, cubed
• 1/3 cup olive oil
• 2 tsp salt
• 2 tsp black pepper
• 1 tsp chili flakes
• 1 1/2 tsp oregano
• 3 cloves garlic, minced
• Juice of one lemon
• 1 tsp parsley
• 1 tsp thyme
• Pork
• 1 lb. boneless pork, cubed
• 1/2 cup Worcestershire sauce
• 2/3 cup tbsp soy sauce
• 2/3 cup balsamic vinegar
• 4 tsp salt
• 4 tsp black pepper
• 1/4 cup Dijon mustard
• 1/2 cup + 2 tbsp olive oil
• 1/4 cup honey
• Vegetables
• 1 zucchini
• 8 oz. mushrooms
• 1 red bell pepper
• 1 green bell pepper
• 1 red onion

Directions

1. Cut the chicken into bite-sized pieces and place in a airtight container with the marinade ingredients.  Cover and shake well.
2. Cut the pork into bite-sized pieces and place in an airtight container.
3. In a bowl, combine all of the pork marinade ingredients.  Set aside.
4. Cut the zucchini into 1/2" thick medallions and place in an airtight container with the mushrooms.
5. Pour 2/3 of the pork marinade into the pork container, and 1/3 into the vegetable container.  Cover both and shake to coat.
6. Refrigerate all three containers for 3-5 hours, shaking occasionally to coat.
7. Cut bamboo skewers in half.  Soak in water for 30 minutes.
8. Put the chicken and pork onto skewers.  Set aside.
9. Cut the bell peppers and onion into large pieces.  Put the zucchini, mushrooms, peppers, and onions onto skewers.
10. Grill over medium heat until cooked, about 10-15 minutes.  The vegetables will likely finish a bit quicker than the meat.
11. Serve hot, right off the grill.

Adapted from Brian Lagerstrom.