Dust the cubed meat liberally with seasonings and set aside while you chop your other veggies.
Arrange meat and veggies in an alternating pattern on kabob skewers. If you use wooden skewers, soak them in cool water before putting the ingredients on them.
Place on a grill pan over medium-high heat for a few minutes per side, turning just when each side has browned. You don’t want to over cook your meat. You may find that creating meat-only and veggie-only skewers works better if you like your veggies more well-done since they take longer to grill than the meat does.
Serve 2-3 skewers per person alone or with a green salad. Yum!
|This is the pan I used tonight.|