is the key!
The longer you let the meat and veggies marinade, the better. Many people make the mistake of cooking their Shish Kabobs directly over the flames of the grill but the problem is that vegetables and meat cook much differently and you end up with inconsistent results. We like to use a charcoal grill but gas grills with individual burners will also work. What you want to do is only heat one side of the grill and cook the skewers indirectly.
1 NY Strip Steak (1 inch thick)
1/2 Cup Pineapple Soy Sauce
2Tbs Roasted Chile and Garlic Extra Virgin Olive Oil
1Tbs Only the Lonely Onion Blend
6 Baby Bella Mushrooms
1 Red Onion
1 Chayote Squash (This is a very interesting addition, it has a firm texture that will hold up under heat with a light cucumber flavor)
1 Red Bell Pepper
2Tbs Italian Herb Extra White Balsamic
2Tbs Sundried Tomato Extra Virgin Olive Oil
1Tbs For the Love of Garlic Blend
Cut the steak into 1″ pieces and your vegetables into pieces large enough to skewer without them falling into the grill.
Add the steak into a seal-able plastic bag with the Onion Seasoning, Soy Sauce and Roasted Chile and Garlic EVOO. Shake to coat evenly.
Add the vegetables into a seal-able plastic bag with the Garlic Seasoning, Sundried Tomato EVOO and Italian Herb Balsamic. Shake to coat evenly.
Place bags in the refrigerator and let marinade for 2 to 6 hours.
Prepare grill for indirect cooking by only placing charcoal on one side.
While the grill is heating up, prepare your skewers by alternating various vegetables separated by meat.
Place the skewers on the side of the grill that does not have charcoal, cover and let cook until the meat reads 130º and then move the skewers over the coals under the desired char appears on the meat and vegetables.