Chicken & Variety of veges Kabob

• 1/3 C. Water
• 4 T Lite Soy Sauce
• 1 T Black Pepper
• 3 tsp Real Lemon Lemon Juice
• 5 tsp Garlic (minced) from Spice world
• 4 T Extra Virgin Olive oil
• 24 ounces of Chicken breast
• 1 large Yellow Pepper
• 2 large Red Peppers
• 1/2 of a large Green Pepper
• 2-1-lb packs of Whole Portabella Mushrooms
• 2 cup cherry tomatoes
• 1 large onion
• 22 Brussel Sprouts
• 1 bunch Asparagus
• Olive oil, Bertolli Extra Virgin, 12 tbsp

• *1/2 capful Mrs. Dash Onion & Herb seasoning
• 1/2 Capful Mrs Dash Southwest Chipotle
• Sea Salt, Tones, 2 tsp

I only had 8 skewers so after cooking those, I mixed the veges and meat together in a bowl and I poured the remaining juices from the pan in the bowl and tossed. Place in a single layer back on cookie sheet. Needed to repeat this once more to get all the rest baked.
*Perfect for cooking and freezing to eat later.

Trim any excess fat off beef and Chicken
Marinate meat in the first five ingredients.
Cut up peppers, onions. You may want to break the asparagus in half.
Skewer alternating veges and meat.
Line cookie sheet with tin foil and put the skewers on the short distance across cookie sheet.
Mix olive oil, garlic, Ms Dashes seasonings and brush over skewers.
Sprinkle with Sea Salt and Black Pepper.
Bake at 375 turning every 5-10 minutes. Last 5 minutes baste with juices.

Serving Size: 1 skewer (6 ounces)-Fits nicely in a snack bag

Number of Servings: 16

Recipe submitted by SparkPeople user ANGELFMABV.