Great recipe even tells you which veggies to use with which meat. Enjoy!

Ingredients

• 1/4 cup olive oil
• 2 tbsp. red wine vinegar
• 1 clove garlic, minced
• 2 tbsp. chopped parsley

• Salt and pepper
• 1 lb. beef in 1 inch cubes
• 1 small zucchini, in 1/2 inch chunks
• 12 cherry tomatoes

Instructions

1. In a medium bowl, whisk oil, vinegar, garlic, parsley, salt and pepper. Add meat and vegetables and toss to coat. Marinate for 2 hours at room temperature or refrigerate overnight. Drain meat and vegetables, reserving marinade. On 6 long metal skewers, thread tomatoes, peppers, meat and zucchini, ending with a cube of meat. Repeat sequence. Brush prepared barbecue grill or broiler pan with olive oil. Grill or broil over high heat, 4 inches from heat source, turning and brushing with marinade, until meat is browned outside and juicy throughout, 6 to 8 minutes for medium-rare and 8 to 10 minutes for medium doneness. Makes 6 servings.

2. Chicken Kebobs with Pineapple, Green Pepper and Corn. Substitute pineapple juice, cubed, skinless chicken breasts, 1-1/2 inch pieces of corn on the cob, pineapple and green bell pepper squares for vinegar, beef, zucchini, yellow bell peppers and cherry tomatoes in recipe above. Follow same directions for marinating and grilling, cooking until chicken is tender, 6 to 8 minutes.

3. Fish Kebobs with Potatoes, Mushrooms and Scallions Substitute lime juice, swordfish or other firm fleshed fish, whole mushrooms, 1 inch scallion pieces and partially cooked small red skinned potatoes for vinegar, beef, zucchini, yellow bell peppers and cherry tomatoes in recipe above. Follow same directions for marinating and grilling, cooking until fish is moist and just cooked through, 6 to 8 minutes.

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