By: Chef Cathy Zeis
1 Petite sirloin, cubed, about 1/4" thick
6 large shrimp, deveined and shells removed
1 small green bell pepper, quartered
1 small red bell pepper, quartered
1 small yellow pepper, quartered
1 small orange pepper, quartered
2 large fresh jalapeno peppers, seeded and halved
12 cherry tomatoes
1 large red onion, 1/4" slices
2 cups fresh pineapple, cubed, about 1/4" thick
1 package Kabob sticks
2 TBS. extra virgin olive oil
2 TBS. Tabasco
2 TBS. All natural raspberry-walnut vinaigrette
2 tsp. Worcestershire sauce
Juice of 1 lime
1/4 tsp. cayenne pepper
1/4 tsp. garlic powder
Stack the Kabob's any way you choose. Pack them rather tightly. Brush with sauce of choice and grill on a hot grill for about 5 to 6 minutes until steak and shrimp are done. Turn often. Great with wild rice.
2 Distinct Sauces
In a small bowl, mix oil, Tabasco, lime juice, and Worcestershire sauce together. Brush over Kabob.
In a small bowl, combine All natural raspberry-walnut vinaigrette, cayenne pepper, and garlic powder together and brush over Kabob.