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Mixed Grill Kabobs

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Any one or combination of the following to equal 2 pounds:

sirloin steak, cut into 1-inch cubes
pork tenderloin cut into 1-inch cubes
chicken breast, cut into 1-inch cubes
large shrimp, peeled and deveined


1 cup any variety Hibachi grill sauce
cup minced onion


Any one or assortment of the following to make 8 cups:

bell pepper, cut into chunks
summer squash, sliced
whole button mushrooms
baby carrots*
baby red potatoes*
green onions, cut into 1-inch pieces
corn on the cob, sliced into 1-inch chunks*


Combine grill sauce and onion. Place meat in large bowl or plastic storage bag. Add of marinade to meat; marinate approximately one hour. Place vegetables in large bowl or plastic storage bag. Add remaining of marinade to vegetables; marinate approximately one hour. Drain meat and vegetables. Discard marinade.

Alternately thread meat** and vegetables onto 8 greased metal skewers, or wooden skewers that have been soaked in water 30 minutes. Cook over medium-hot coals 15 minutes, turning often and brushing with additional House of Grill Sauce, if desired, until meat is cooked through and vegetables are crisp and tender.

*For best results, blanch these vegetables before adding them to the skewers by placing them in boiling water until partially cooked, then immediately placing in cold water to stop the cooking process.

**For best results, use only one type of meat per skewer.

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