Holiday Meat and Vegetable Kabobs

Title:
Holiday Meat and Vegetable Kabobs

Yield:
1 Servings

Categories:
Main
Dishes,
Tabasco




Ingredients:





     1 c  Fresh pearl onions


   1/3 c  Olive oil


     2 tb Balsamic vinegar


     1 tb TABASCO pepper sauce


     1 tb Dried basil leaves


     2 lg Cloves garlic; crushed


     1 ts Salt


     1 lb Chicken breasts; skinless,


          -boneless


     1 lb Boneless beef sirloin


     2 lg Red peppers; cored, seeded,


          -and cut into 3/4-inch


          -pieces


     1 lg Green pepper; cored, seeded


          -and cut into 3/4-inch


          -pieces


     1 lg Zucchini; cut into 3/4 inch


          -pieces






 Soak 3 dozen 4-inch-long wooden skewers in water overnight. In 1-quart


 saucepan over high heat, bring pearl onions and enough water to cover them


 to a boil. Reduce heat to low. Cover and simmer 3 minutes or until onions


 are tender. Drain. When cool enough to handle, peel away outer layer of


 skin.


 


 In medium bowl, combine TABASCO sauce, balsamic vinegar, basil, garlic and


 salt. Pour half of mixture into another bowl. Cut chicken and beef into


 3/4-inch chunks and place in one bowl with TABASCO sauce mixture, tossing


 well to coat. In remaining bowl of TABASCO sauce mixture, toss cooked pearl


 onions, red and green peppers and zucchini. Let stand at least 30 minutes,


 tossing occasionally.


 


 Preheat broiler. Skewer one chunk of chicken or beef and one each of red


 pepper, green pepper, onion and zucchini onto each wooden pick. Broil 4 to


 6 minutes, turning occasionally.


 


 Makes 3 dozen hors d'oeuvres.


 


 Busted by Karen Sonnessa 


 


 Recipe by: Tabasco www.tabasco.com


 


 Posted to MC-Recipe Digest by "Karen Sonnessa" 


 on Apr 8, 1998