Beef and Vegetable Kabobs



1-1/2 pounds beef sirloin steak, cut 1 inch thick, and/or skinless, boneless chicken breasts and/or thighs
1/2 cup barbecue sauce
1/4 cup water
2 to 4 cloves garlic, minced
2 tablespoons dried minced onion
2 tablespoons sugar
2 tablespoons steak sauce
2 tablespoons vinegar
2 tablespoons Worcestershire sauce
2 tablespoons cooking oil
1/2 teaspoon salt
2 medium onions, each cut into 8 wedges
10 to 12 medium fresh button mushrooms, stems removed
1 medium zucchini, halved and sliced 1/2 inch thick
1 large red or green sweet pepper, cut into 1-inch pieces

1. Cut steak into 1-inch cubes. Or, cut chicken into 1-inch pieces. Put steak and/or chicken in a plastic bag set in a shallow dish.
2. For marinade: In a saucepan, mix the barbecue sauce, water, garlic, dried onion, sugar, steak sauce, vinegar, Worcestershire, oil, and salt. Bring to just boiling. Cool. Pour over steak or chicken; seal bag. Marinate in refrigerator for 6 to 8 hours or overnight.
3. In a saucepan, cook onions, covered, in small amount of boiling water for 3 minutes. Add mushrooms; cook for 1 minute more. Drain. Thread vegetables onto five 6-inch metal skewers with zucchini and sweet pepper pieces.
4. Drain meat, reserving marinade; thread meat onto five 6-inch metal skewers. Cook on rack of uncovered grill over medium heat for 12 to 14 minutes or till done, turning halfway through. In saucepan, heat marinade until bubbly.

Servings: 5 servings