- ¼ cup olive oil
- 1 Tbsp. lemon juice
- 1 Tbsp. red wine vinegar
- 1 tsp. Italian seasoning
- 2 garlic cloves, minced
- 2 Tbsp. fresh thyme, snipped
- 2 Tbsp. Worcestershire sauce
- Precooked shrimp, chicken chunks, or sliced Kielbasa
- Assorted vegetables for kabobs: onions, bell peppers, cherry tomatoes, broccoli florets, zucchini, yellow squash, or mushrooms.
Combine marinade ingredients together in a small bowl, whisking well. Place selected meat and marinade in a zipper baggie; refrigerate for a minimum of 30 minutes and a max of 2 hours.
Soak wooden skewers in water for 10 minutes to prevent them from burning.
Preheat grill and coat with cooking spray. Prep selected vegetables into bite-size pieces for skewers.
Using 2 wooden skewers per kabob, thread meat alternately with vegetables. Using two wooden skewers will insure the ingredients wont fall off the kabobs.
Grill 6-8 minutes or until done.
Measuring cups and spoons, Knife, Small bowl, Whisk, Large zipper baggie, Indoor electric grill, 8 (10-12 inch) skewers and Cooking spray.