Beef, Pork, Chicken Medley Kebabs with Sauteed Veggies

Recipe By: Alice Morrow

Ingredients

Large Cubes of Top Quality Beef, Pork Tenders and Chicken Breasts (Allow 2 of each for each person)
Salt, red/black pepper, garlic powder
1 bottle Wishbone Italian dressing
¼ c. Soy Sauce
¼ c. Worcestershire sauce
1 (8-oz.) container pico de gallo
Large Portabella mushroom caps (allow 1 per person)
Red, Yellow, Green, Orange Bell Peppers, cut into strips (judge how much you need for each person)
Large Red onion, sliced (judge how much you need for each person)
Olive oil
Fresh lemon juice
Skewers
White Wine Lemon Butter Sauce
(Recipe follows below)
(1 stick butter
3 chopped shallots or one small onion
3 T. minced garlic
1 c. lemon juice
1 bottle of Wishbone Italian dressing or any brand you like
1 c. of white wine or leftover white wine that is not suitable for drinking anymore
½ c. Lea and Perrins
2 T. Tobasco
1. Melt butter.
2. Saute shallots or onions.
3. Add garlic.
4. Add rest of ingredients.
5. Let simmer for 5 minutes.
6. Store leftovers in refrigerator.
*****I use this when basting steaks, chicken or fish.)

Instructions

Cut your beef, pork, chicken into equal sizes. Season with salt, red/black pepper and garlic powder.
Mix together the Italian dressing, soy sauce, Worcestershire sauce and pico de gallo.
Place the meats in Ziploc bag and pour the marinade over it and refrigerate overnite or for at least 2 hours.
Prep veggies and set aside.
If you are using wooden skewers, soak in water for 10 minutes. I separate the 3 meats on the skewers because all require different cooking times.
Grill the meats and baste with the White Wine Lemon Butter Sauce.
In large skillet, spray with PAM and drizzle a little olive oil. Heat to medium heat.
Add onions and sauté until tender and then add the bell peppers and mushrooms and finish cooking them. Season to taste. Squeeze with fresh lemon juice.
In serving, place veggies on platter and then place the 3 meats on top and serve.

Notes

****I like to serve with a nice rice pilaf or the Pad Thai Noodles with Crawfish Etouffee.