Food Friday

This week on the "What's for Supper?" segment I talked about picnic favorites - as one of those fabulous three-day holidays is coming up. Actually, our family never actually celebrates those types of holidays because well, someone has to sell the groceries to everyone who wants to cook out and celebrate. Not complaining really, just stating the fact. We just celebrate on non-traditional weekends.

So, this week's recipes included Sweet and Red Potato Salad; Slow Cooker Barbecued Beans; Crispy Grilled Catfish; S'mores Brownies and today's recipe: Chicken and Steak Kabobs. These are so very good!

Happy Memorial Day Weekend! Enjoy your family and Celebrate Good Times! Come On! (Imagine Kool and the Gang singing that!)

Steak and Chicken Kabobs
½ cup teriyaki sauce
½ cup honey
½ tsp. garlic powder
½ pinch ground ginger
2 bell peppers, cut into 2 inch pieces
1 large Vidalia onion, cut into wedges
1 pkg. whole fresh mushrooms
1 pkg. cherry tomatoes
1 lb. beef sirloin, cut into 1 inch cubes
1 ½ lbs. boneless, skinless chicken breast halves, cut into cubes

Skewers (metal or wooden) *Note if you use wooden skewers, soak them in cold water for about 20 minutes before using.

1. In a large bowl, mix teriyaki sauce, honey, garlic powder and ginger.
2. In separate resealable plastic bags, put chicken, beef and vegetables. Divide the marinade between them and seal. Refrigerate for about 4-6 hours.
3. Preheat grill for medium heat.
4. Discard marinade and thread the meat and vegetables on the skewers leaving a small space between each of them.
5. Lightly oil the grill grate. Grill skewers for about 10 minutes, turning as needed. Make sure chicken is cooked through and meat cooked to desired tenderness. Vegetable should be tender.