Shish Kebabs

A lively spice blend adds a new twist to our favorite thing to barbecue. This is what we’re grilling this Memorial Day at Outsite, the co-working and co-living space in Santa Cruz.—Michelle

1/2 lb. steak, cubed
1 chicken breast, cubed
3 Large Bell Peppers, cut into 1-inch pieces
1 Large Onion, cut into 1-inch cubes
2 Large Tomatoes, cut into 1-inch cubes
6 Large Mushrooms, cut in half
5 Tbsp. Olive Oil
1 Tsp. Marjoram
1 Tsp. Thyme
1 Tsp. Coriander
1/2 Tsp. Chili Pepper
2 Tbsp. white wine vinegar
Bamboo kebab spears

Combine vegetables into one container, and meat into a second container. Divide olive oil and spices between the two containers, coating evenly. Cover and refrigerate for at least two hours. Load the meat and vegetables onto the wooden spears, alternating each food type evenly, so each kebab has an equal amount of variety. Fire up the grill, and place kebabs on grill rack covered with aluminum foil. Cook for 10-15 minutes on each side, turning once. Serve over a rice medley or greens. Serves 2-3.

Confession: I forgot to add the vinegar to the marinade! Don’t forget! The vinegar activates the marinade so the flavor absorbs deeper into the meat and vegetables.

p.s. So many memories of being on the back patio in PA, everyone gathered around the table, eating outdoors at sundown on a hot summer night.