Grilled Aloha Kebabs

MEAT AND MARINADE:
*2 pounds beef, prk, lamb, or chicken, trimmed and cut into 1 1/4-inch chunks
*1/2 cup olive oil
*1/4 cup minced fresh parsley, basil, tarragon, oregano, and/or mint
*3 garlic cloves, minced
*1 teaspoon salt
*1/8 teaspoon pepper

VEGETABLES:
*3 Red, Yello, or Orange bell peppers, stemmed, seeded, and cut into 1-inch pieces
*1 large red onion, peeled and cut into 3/4-inch pieces
*1 - 3 1/2 pound Pineapple peeled, cored, and cut into 1-inch cubes
*2 tablespoons olive oil
*Salt and pepper
*Lemon or Lime wedges (for serving)

1. For the Meat and Marinade: Combine all of the ingredients in a gallon-size zipper-lock bag. Press out as much air as possible and seal the bag. Regfrigerate for 1 hour, flipping the bag after 30 minutes.

2. Light grill, turning all the burners to high, close the lid, and heat the grill until very hot, about 15 minutes. Clean and oil the grill. Leave all the burners on high.

3. For the Vegetables: Toss the peppers and onions with the olive oil, the season with salt and pepper. Using eight 12-inch metal or wooden skewers, thread each skewer with 3 laters of onion, 1 piece of pepper, 1 chunk of pineapple, 1 cube of meat and 1 chunk of pineapple. Reapeat this sequence two more times.

4. Grill the kebabs, covered, until well browned on all sides, 8 to 12 minutes.

5. Transfer to a platter, tent with foil, and let rest for 5 to 10 minutes before serving with the lemon wedges.

Serves: 4 to 6 people

Number of Servings: 6

Recipe submitted by SparkPeople user SHELL_2.