Shish KabobNicole AshcroftShish kabob Ingredients 1 Lb. of Chicken Breast (cubed) 1 Lb. of Steak NY Sirloin or Steak Tips (cubed) 1 Container of Cherry Tomatoes(rinse and dry) 1 Container of Mushrooms (rinse and dry) 1 Squash (green or yellow, rinse, dry and cube) 1 Pepper (cubed) 4 Tablespoons of Olive Oil 2 Tablespoons of Balsamic Vinegar 1 Tablespoon of Dijon mustard 3 Cloves of Garlic (minced) ½ Teaspoon of Crushed Red Pepper Flakes 2 Teaspoons of Italian Seasoning 1 Teaspoon of Black Pepper 1 Teaspoon of Salt 12 Wooden Skewers (soaked) Instructions Soak the skewers in water for 30 minutes. Cut and put all vegetables in a bowl together. Cut and put the chicken in a separate bowl and then the red meat in a separate bowl, while you prepare the marinade. Marinade: Add all the wet ingredients together, everything that was NOT a vegetable or meat. (oil, vinegar, mustard, garlic, pepper flakes, Italian seasoning, salt, and pepper). Pour the marinade all over the 3 bowls evenly, marinate for 2 hours before cooking. (If you wanted to do this a day ahead of time, just put each mixture into a gallon size freezer bags instead of a bowl & put in the fridge.) Add your choice of meats and vegetables on your pre-soaked skewers and grill.