Cooking Time: 10 Min Servings: 4
Espresso Balsamic Vinegar
1/2 c Blood Orange Teriyaki Sauce (available at The Olive Scene)
1/2 c honey
1 teaspoon Olive Scene Espresso Balsamic Vinegar
1 teaspoon garlic powder
1/2 pinch ground ginger
2 red bell peppers, cut into 2 inch pieces
1 large sweet onion, peeled and cut into wedges
1 ½ c whole fresh mushrooms
1 lb beef sirloin, cut into 1 inch cubes
1 1/2 lb skinless, boneless chicken breast halves - cut into cubes
In a large re-sealable plastic bag, mix the teriyaki sauce, honey, vinegar, garlic powder, and ginger.
Place red bell peppers, onion wedges, mushrooms, beef, and chicken in the bag with the marinade.
Seal, and refrigerate 4 to 24 hours. Turning over gently
Preheat grill for medium-high heat.
Discard marinade, and thread the meat and vegetables onto skewers, leaving a small space between each item.
Lightly oil the grill grate.
Grill skewers for 10 minutes, turning as needed, or until meat is cooked through and vegetables are tender.
*Other vegetables to add: zucchini, cherry tomatoes, sweet potatoes, baby eggplant.