1 red pepper
1 yellow or orange pepper
1 vidalia onion
8 oz. baby bella mushrooms, washed
Fresh pinapple chunks
Meat or seafood of your choice
Marinade:
1/8 cup braggs amino liquids or fermented soy sauce
1 tablespoon molasses
3/4 cup extra virgin olive oil
1/2 teaspoon cayenne pepper
Mix all marinade ingredients together well in a bowl or glass measuring cup. Cut veggies and meat into large chunks, leaving mushrooms and shrimp whole. Skewer alternating chunks of onion, meat, mushrooms, peppers, and pineapple onto wooden sticks. Place in a large flat pan and drizzle with marinade. Cover and refridgerate 1-6 hours, turning kabobs to coat with marinade at least every half hour. Grill 8-10 minutes, then turn and grill until meat is cooked and veggies are beginning to soften.
Enjoy!
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