Chicken, Beef And Vegetable Kebabs

Recipe Ingredients

1 cup	62g / 2.2oz	Fresh pearl onions
1/3 cup	78ml	Olive oil
2 tablespoons	30ml	Balsamic vinegar
1 tablespoon	15ml	Tabasco brand Pepper Sauce
1 tablespoon	15ml	Dried basil leaves
2 tablespoons	30ml	Garlic cloves - crushed (large)
1 teaspoon	5ml	Salt
1 lb	454g / 16oz	Boneless skinless chicken breasts
1 lb	454g / 16oz	Boneless beef sirloin
2 lbs	908g / 32oz	Red bell peppers - cut 3/4" pieces (large)
1 lb	454g / 16oz	Green bell pepper - cut 3/4" pieces (large)
1 lb	454g / 16oz	Zucchini - cut 3/4" pieces (large)

Recipe Instructions

Soak 3 dozen 4-inch long wooden skewers in water overnight.

Boil pearl onions and enough water to cover them in 1-quart saucepan over high heat. Reduce heat to low. Cover and simmer 3 minutes or until onions are tender. Drain. Peel away outer layer of skin when cool enough to handle.

Combine balsamic vinegar, Tabasco Sauce, basil, garlic and salt in medium bowl. Pour half of mixture into another bowl. Cut chicken and beef into 3/4-inch chunks; place in bowl with Tabasco Sauce mixture, tossing well to coat.

Toss cooked pearl onions, red and green peppers and zucchini in remaining bowl of Tabasco Sauce mixture. Let stand at least 30 minutes, tossing occasionally.

Place on grill. Skewer one chunk of chicken or beef and one each of red pepper, green pepper, onion and zucchini onto each wooden pick. Grill 4 to 6 minutes, turning occasionally. Serve.

This recipe yields ?? servings.

Source:
Tabasco's recipe archive at http://www.tabasco.com

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