Monday Meals: Meat and Veggie Skewers

Tonight we are heating up the grill! I could call what we're making Shish kabobs because one rough translation means: shish= skewer, and kabob=meat, but if you ask a Turk, he or she may think you're serving lamb because the term normally refers to skewers of lamb and we're actually using beef. So for my weird sense of accuracy I'm calling them Meat and Veggie Skewers. No matter what meat you use though, they are yummy :)

What you need:

1 pack of skewers
Green pepper
Yellow pepper
Orange pepper
Green pepper
Medium Onion
package of Mushrooms
Cherry Tomatoes
Stew size chunks of meat
Light French Dressing

Marinate the meat in the light French Dressing.
Soak the wooden skewers in water.
Cut up the veggies into 1 or 2 inch pieces.
I use button mushrooms and leave them whole though as well as the cherry tomatoes.
Anyway, arrange the ingredients on the skewers in whatever way you like.
Heat up the charcoal, and then set your rack on the highest setting to cook the skewers.

If you get too close to the heat, the food will burn on the outside and remain raw in the middle. (YUCK!)
The idea is to cook them for a long time at a low heat that way they turn out perfectly. (DELECTABLE!)
Anyway, this is a lowfat delicious dinner that I highly recommend! :D