Mediterranean Kabobs

• For marinade:

  2 Tbsp olive oil
  1 Tbsp garlic, minced (about 2–3 cloves)
  2 Tbsp lemon juice
  1 Tbsp fresh parsley, rinsed, dried, and chopped (or 1 tsp dried)
  ½ tsp salt

• For kabobs:

  6 oz top sirloin or other beef steak cubes (12 cubes)
  6 oz boneless, skinless chicken breast, cut into ¾-inch cubes (12 cubes)
  1 large white onion, cut into ¾-inch squares (12 pieces)
  12 cherry tomatoes, rinsed
  1 (4 oz) red bell pepper, rinsed and cut into ¾-inch squares (12 squares)

• 12 wooden or metal skewers, each 6 inches long (if wood, soak them in warm water for 5–10 minutes to prevent burning)

Directions

• 1

  Preheat grill pan or oven broiler (with the rack 3 inches from heat source) on high temperature.

• 2

  Combine ingredients for marinade, and divide between two bowls (one bowl to marinate the raw meat and one bowl for cooking and serving).

• 3

  Mix the beef, chicken, onion, tomatoes, and red pepper cubes in one bowl of the marinade and let sit.  After 5 minutes, discard remaining marinade.

• 4

  Place one piece of beef, chicken, tomato, onion, and red pepper on each of the 12 skewers.

• 5

  Grill or broil on each of the four sides for 2–3 minutes or until completely cooked (to a minimum internal temperature of 145 °F for beef and 165 °F for chicken).  Spoon most of the second half of the marinade over the kebabs while cooking.

• 6

  Serve three skewers per serving.  Drizzle the remaining marinade on top of each kebab before serving (use only the marinade that did not touch the raw meat or chicken).