Instructions:

Hole in the Wall Restaurant Spring Kabobs

Source: Chef: Warren DeVeuve, Hole in the Wall Restaurant, The Pointe Tapatio, Phoenix, Arizona

1 large red pepper
1 large green pepper
1 large red onion
1 medium zucchini
6 cherry tomatoes
6 medium mushrooms
8 ounces swordfish
8 ounces top sirloin
8 ounces boneless breast of chicken
6 skewers, bamboo or stainless steel

Swordfish Marinade
14 ounces tomato paste
16 ounces orange juice
16 ounces teriyaki sauce
4 ounces lemon juice
2 tablespoons oregano
1 tablespoon granulated garlic
1 teaspoon black pepper
1 teaspoon salt

Teriyaki Marinade
1/4 cup sesame oil
12 ounces pineapple juice
1/4 teaspoon ground ginger
1/2 teaspoon granulated garlic
1/4 cup teriyaki sauce
1/4 cup soy sauce
White pepper to taste
1/2 cup green onion, diced
2 tablespoons orange juice

Cut peppers, onion and zucchini into 1-inch square pieces. Cut meats into 1-inch cubes. Keep separate.

Mix together ingredients for swordfish marinade and place in refrigerator.

Mix together ingredients for teriyaki marinade and place in refrigerator.

Put kabobs together by starting with cherry tomato. Alternate with meats and vegetables, ending with another tomato. Submerge in appropriate marinade for 20-30 minutes. Cook on medium hot broiler or charcoal grill 8-10 minutes for swordfish and beef, and 12-14 minutes for chicken.