Hole in the Wall Restaurant Spring Kabobs

Ingredients

Kabobs

• 1 large red bell pepper
• 1 large green bell pepper
• 1 large red onion
• 1 medium zucchini
• 6 cherry tomatoes
• 6 medium mushrooms
• 8 ounces swordfish
• 8 ounces top sirloin
• 8 ounces boneless breast of chicken
• 6 skewers, bamboo or stainless steel

Swordfish Marinade

• 14 ounces tomato paste
• 16 ounces orange juice
• 16 ounces teriyaki sauce
• 4 ounces lemon juice
• 2 tablespoons oregano
• 1 tablespoon granulated garlic
• 1 teaspoon black pepper
• 1 teaspoon salt

Teriyaki Marinade

• 1/4 cup sesame oil
• 12 ounces pineapple juice
• 1/4 teaspoon ground ginger
• 1/2 teaspoon granulated garlic
• 1/4 cup teriyaki sauce
• 1/4 cup soy sauce
• White pepper to taste
• 1/2 cup green onion, diced
• 2 tablespoons orange juice

Instructions

1. Cut peppers, onion and zucchini into 1-inch square pieces.
2. Cut meats into 1 inch cubes. Keep separate.
3. Mix together ingredients for swordfish marinade and place in refrigerator.
4. Mix together ingredients for teriyaki marinade and place in refrigerator.
5. Put kabobs together by starting with cherry tomato. Alternate with meats and vegetables, ending with another tomato.
6. Submerge in appropriate marinade for 20-30 minutes.
7. Cook on medium hot broiler or charcoal grill for 8-10 minutes for swordfish and beef, and for 12-14 minutes for chicken.

Attribution

Posted by LladyRusty at Recipe Goldmine May 18, 2001.

Source: Chef: Warren DeVeuve, Hole in the Wall Restaurant, The Pointe Tapatio, Phoenix, Arizona