Recipe - Holiday Meat And Vegetable Kabobs

1 cup Fresh pearl onions
1/3 cup Olive oil
2 tablespoon Balsamic vinegar
1 tablespoon TABASCO pepper sauce
1 tablespoon Dried basil leaves
2 lg Cloves garlic; crushed
1 teaspoon Salt
1 pound Chicken breasts; skinless,
boneless
1 pound Boneless beef sirloin
2 lg Red peppers; cored, seeded,
and cut into 3/4inch
pieces
1 lg Green pepper; cored, seeded
and cut into 3/4inch
pieces
1 lg Zucchini; cut into Three fourths inch
pieces

Soak 3 dozen 4inchlong wooden skewers in water overnight. In 1quart
saucepan over high heat, bring pearl onions and enough water to cover them
to a boil. Reduce heat to low. Cover and simmer 3 minutes or until onions
are tender. Drain. When cool enough to handle, peel away outer layer of
skin.

In medium bowl, combine TABASCO sauce, balsamic vinegar, basil, garlic and
salt. Pour half of mixture into another bowl. Cut chicken and beef into
3/4inch chunks and place in one bowl with TABASCO sauce mixture, tossing
well to coat. In remaining bowl of TABASCO sauce mixture, toss cooked pearl
onions, red and green peppers and zucchini. Let stand at least 30 minutes,
tossing occasionally.

Preheat broiler. Skewer one chunk of chicken or beef and one each of red
pepper, green pepper, onion and zucchini onto each wooden pick. Broil 4 to
6 minutes, turning occasionally.

Makes 3 dozen hors d'oeuvres.

Busted by Karen Sonnessa ksonness@suffolk.lib.ny.us

Recipe by: Tabasco www.tabasco.com

Posted to MCRecipe Digest by "Karen Sonnessa" ksonness@suffolk.lib.ny.us
on Apr 8, 1998