How to make marinated Shish Kabobs

Grilled Shish Kabobs and summer go hand in hand. Who doesn't love the smell of succulent steak, chicken, or shrimp kabobs sizzling on the grill. There are many different recipes for kabobs and everyone has their favorite meat or vegetable to skewer. Here is one of my favorites.

Difficulty: Moderately Easy

Instructions

1. 

   Cut up your meat and veggies. Make sure they are large enough to stay on your skewers. If you cut the meat too large, it will not grill correctly and you want your veggies to be about the same size in width and diameter.

2. 

   Marinade your steak, chicken, shrimp,or lamb in Lea and Perrins Worcestershire sauce for two hours. Then add your veggies and one cup of honey to the bag and marinade for one more hour.

3. Soak your skewers in water for 30 minutes before you add your meat, veggies and fruit.

4. Alternate your meat, fruit, and veggies on your skewers. I love to use green peppers, large mushrooms, onions, tomatos, pineapple, and zucchini.

5. Use olive oil to coat your grill so that the kabobs don't stick. Grill for approximately ten minutes or until hot.

6. Enjoy your kabobs over rice. Serve with garlic toast, a crisp salad, or potatos.