Quick Dinner on a Stick

Shish Kebabs Fresh or for the Freezer

Serves 6

1 zucchini, cut half, lengthwise
1 red or green bell pepper, cut into a rectangle, then in half, lengthwise
1 large yam, cut in quarters, lengthwise
2 spears of fresh pineapple, cut lengthwise
1/3 bottle Berentsteins Italian dressing
2 tablespoons fresh lemon juice
1/2 teaspoon lemon zest
1 pound beef sirloin, cut into 1 inch strips or substitute chicken or pork strips
6 bamboo skewers, presoaked 30 minutes

Cut all vegetables and the meat into similar sized strips. Blanch the zucchini, yams, and bell pepper, by steaming each veggie separately in a steamer. Steam the zucchini and bell pepper for 3 minutes and the yam spears for about 7 minutes. Mix the marinade by combining the Italian salad dressing with the fresh lemon juice and zest. Lay out the spears like stripes in the USA flag. Put a flat surface "weight" on top of the lined up strips and hold on to the flat "weight" while inserting skewers at 1 1/2 inch intervals along the bottom edge of the "flag" pushing through each layer of food clear to the top of the flag. After inserting all six skewers, cut between the skewers, and you have six kabobs. Either marinade and grill the same day, or place in into freezer bags and pour dressing into bag. Seal, and freeze.
To cook: take bag from the freezer, and thaw in the refrigerator overnight, or at least 8 hours. We suggest grilling your kabobs on a George Forman grill, or use the broiler or barbeque outside. Brush with the marinade left in the bag before placing them on the heat, and once during grilling.

We suggest this be served with rice pilaf and a salad.