Teriyaki Shish Kabobs by Toviah (Bryson) Cain

Teriyaki Shish kabobs

2 large steaks, cubed

1 lb. chicken, cubed

1 bottle teriyaki marinade

2 bell peppers (different colors)

1 vidalia onion (sweet onion)

1 package whole mushrooms

1 can large olives

24 cherry tomatoes

12 shish kabob skewers

Place cubed steak and chicken into a container and cover in marinade. Cover and

chill for at least one hour or overnight (preferably). Soak skewers in water for 30

minutes to prevent the wood from burning. Chop bell peppers and onion into

large chunks. Put meat and veggies on skewers. Coat with excess marinade.

Place on a broiler pan or grill and cook on high heat for 5-8 minutes, turning shish

kabobs.