Sizzling Beef & Vegetable Kabobs



Prep Time: 10 min.

Total Time: 55 min. (incl. marinating)

Makes: 6 servings, 2 kabobs each.



1 lb. boneless beef sirloin steak, cut into 1-inch cubes

1/2 cup Greek Vinaigrette Dressing, divided

12 cherry tomatoes

6 button mushrooms, cut in half

8 asparagus spears, blanched, cut into 2-inch lengths



PLACE steak in large resealable plastic bag. Add 1/4 cup of the

dressing; seal bag. Refrigerate 30 min. to marinate. Remove steak

from bag; discard bag and marinade.



PREHEAT grill to medium heat. Thread steak onto 12 wooden skewers

alternately with the tomatoes, mushrooms and asparagus.



GRILL kabobs 15 min. or until steak is cooked through and vegetables

are crisp-tender, turning and brushing occasionally with the

remaining 1/4 cup dressing.

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BBQ Grilled Chicken Kabobs

Prep Time:15 min

Total Time:30 min

Makes:4 servings, two kabobs each1



lb. boneless skinless chicken breasts, cut into 1-1/2-inch pieces

6 cups assorted cut-up fresh vegetables (bell peppers, mushrooms,

onions and zucchini)

1 cup Barbecue Sauce



PREHEAT grill to medium heat. Thread chicken onto eight skewers

alternately with the vegetables.



GRILL 10 to 15 min. or until chicken is cooked through, turning after

8 min. and brushing with 1/2 cup of the barbecue sauce for the last 5

min.



SERVE with the remaining 1/2 cup barbecue sauce.



Kitchens Tips:Use Your BroilerPreheat broiler. Assemble kabobs as

directed; place on rack of broiler pan. Broil, 4 inches from heat, 10

to 15 min. or until chicken is cooked through, turning occasionally

and brushing with 1/2 cup of the barbecue sauce for the last 10 min.

of the broiling time. Serve as directed.



How to Grill Kabobs:

The key to making homemade kabobs is to cut the meat and vegetables

into equal-size pieces. Insert the kabob pieces on flat-bladed metal

skewers as desired. If using wooden skewers, soak skewers in water

for 30 min. before using to assemble kabobs to prevent them from

burning on the grill. When grilling the kabobs, use long-handled

grilling tongs to rotate the kabobs to ensure even cooking on all

sides.

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Grilled Greek Chicken Kabobs



Prep Time:10 min

Total Time:40 min

Makes:8 servings, two kabobs each



1/2 cup Greek Vinaigrette Dressing

2 Tbsp. Mayonnaise 1-1/2 lb. boneless skinless chicken breasts, cut

into 1-inch pieces

1 red onion, cut into small wedges

1 lemon, halved



COMBINE dressing and mayo; pour into large resealable plastic bag.

Add chicken; seal bag. Turn bag over several times to evenly coat

chicken with the dressing mixture. Refrigerate at least 20 min. or up

to 2 hours to marinate.



PREHEAT grill to medium-high heat. Remove chicken from marinade;

discard bag and marinade. Thread chicken and onions alternately onto

16 wooden skewers.



GRILL 8 to 10 min. or until chicken is cooked through, turning

occasionally. Meanwhile, place lemon, cut-sides down, on grill grate

next to kabobs. Squeeze lemon juice over kabobs just before serving.

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BBQ Shrimp & Pineapple Kabobs



Prep Time:10 min

Total Time:16 min

Makes:2 servings, one kabob each

6 large shrimp (1/4 lb.), peeled, deveined 6 chunks fresh pineapple

(1-1/2 inch)

6 squares green pepper (1-1/2 inch)

6 wedges onion (1-inch wide)

1/4 cup Teriyaki Sesame Ginger Barbecue Sauce



PREHEAT grill to medium-high heat. Using four long wooden skewers,

place two skewers, side-by-side on clean work surface.



THREAD shrimp onto each set of two parallel skewers alternately with

the pineapple, peppers and onions. (You will have two kabobs.)



GRILL kabobs 4 to 6 min. or until shrimp turn pink, turning and

brushing occasionally with the barbecue sauce. Serve over hot cooked

rice.