Chicken, Beef and Vegetable Kebabs

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  • 1 cup fresh pearl onions
  • 1/3 cup olive oil
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon TABASCO® brand Original Red Sauce
  • 1 tablespoon dried basil leaves
  • 2 large cloves garlic, crushed
  • 1 teaspoon salt
  • 1 pound boneless, skinless chicken breasts
  • 1 pound boneless beef sirloin
  • 2 large red bell peppers, cut into 3/4-inch pieces
  • 1 large green bell pepper, cut into 3/4-inch pieces
  • 1 large zucchini, cut into 3/4-inch pieces


Soak 3 dozen 4-inch long wooden skewers in water overnight. Place pearl onions and enough water to cover them in a 1-quart saucepan over high heat. Bring to a boil; reduce heat to low, cover, and simmer 3 minutes or until onions are tender. Drain. Peel away outer layer of skin when onions are cool enough to handle.

Combine olive oil, balsamic vinegar, TABASCO® Sauce, basil, garlic, and salt in a medium bowl. Pour half of mixture into another bowl. Cut chicken and beef into 3/4-inch chunks and place in a bowl with TABASCO® Sauce mixture, tossing to coat well. Toss cooked pearl onions, red and green peppers and zucchini in remaining bowl of TABASCO® Sauce mixture. Let stand at least 30 minutes, tossing occasionally.

Preheat grill to medium-high. Skewer one chunk of chicken or beef and one each of red pepper, green pepper, onion, and zucchini onto each wooden pick. Grill 4 to 6 minutes or until chicken and beef are done, turning occasionally.

Makes 6 to 8 main dish servings, or 18 appetizer servings.

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