Kabobs: Beef, Buffalo, or Chicken

A great treat your family will enjoy. You can use virtually any meat to complete each kabob.

Marinade:

½ c Worcestershire Sauce
½ c Soy Sauce
¾ c Macadamia Nut Oil
3 Tbsp. Dijon Mustard
2 Tbsp. Minced Garlic
2 Tbsp. Honey
3 Tbsp. Lemon Juice
1½ Tbsp. Italian Seasoning
1½ tsp Seasoning Salt
1½ tsp Black Pepper
1½ Tbsp. Dried Rosemary crushed

Kabobs

1 lbs. kabob pieces of Grass-Fed Beef or Buffalo, or cut up Omega-3 Chicken Breast
2 to 3 skinny Sweet Potatoes microwaved with skin on—cut into cubes
8 oz White Mushrooms
1 Zucchini cut into ⅛-inch circles
1 Yellow Squash cut into ⅛-inch circles
1 Red Onion cut into one-inch cubes (about three onion layers each)
1 Green Bell Peppers cut into one-inch pieces
1 Red Bell Pepper cut into one-inch pieces
1 Yellow or Orange Bell Pepper cut into one-inch pieces
Cherry Tomatoes

Instructions:

1. Soak wooden skewers in water. Preheat grill or oven to 400̊F while preparing the kabobs. In a medium bowl, mix the marinade ingredients together. Split into two zip lock bags: ⅔ for meat ⅓ for vegetables and cooked sweet potatoes.
2. Place the cubed meat in a plastic zip-tight bag and pour all except the vegetable marinade over it, then seal and squish to coat well. Place in the refrigerator for two to six hours to marinate.
3. Meanwhile, microwave the sweet potatoes until just tender enough to pierce with a fork. And cut into sane size pieces as the meat.
4. Chop all vegetables into chunks that are roughly the same size as the meat. Place vegetables and sweet potatoes in the remaining bag of marinade and put in fridge for two to six hours.
5. Thread alternating pieces of meat, vegetables, and potatoes on the skewers until they are filled, aiming for three to four pieces of steak on each skewer.
6. Place kabobs on the grill directly over the heat. Grill for eight to 10 minutes, flipping every two to three minutes, until the meat is cooked medium-rare to medium and the vegetables start to char just around the edges. In the oven cook for five minutes and broil for four to six minutes. Keep an eye on the kabobs.
7. Remove from the grill or oven and serve with your favorite salad.

Enjoy.

Submitted by Sandra Slanker