1 large onion
12-16 cherry tomatoes
Green, yellow, or red pepper(s)
Whole mushrooms
2 lbs. your choice of meat, cut into 1" cubes
(chicken, lamb, pork, beef, etc. - we used BBQ ribs in this recipe)
1 bottle Greek (or Italian) dressing
salt and pepper
Cut vegetables into large chunks (uniformly shaped, for even cooking time). Place in a large bowl. Add half a bottle of dressing, salt and pepper, and allow to marinate for several hours in the refrigerator.
Place meat cubes in a separate bowl. Add the other half of the dressing. (With the BBQ boneless pork, I used garlic and ¼ cup olive oil). Allow to marinate for one hour in the refrigerator.
If using wood skewers, soak in water for an hour, to prevent burning. In this recipe, metal baskets were used. Arrange on skewers, alternating vegetables and meat. Place on hot grill and cook, rotating, until meat and vegetables begin to get charred on all sides. Serve over rice or noodles.
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