COLORFUL KABOBS Make these tempting kabobs all beef, all chicken, or some of each. 1 1/2 pounds beef sirloin steak, cut 1 inch thick, and/or skinless, boneless chicken breasts and/or thighs 1/2 cup barbecue sauce 1/4 cup water 2 to 4 cloves garlic, minced 2 tablespoons dried minced onion 2 tablespoons sugar 2 tablespoons steak sauce 2 tablespoons vinegar 2 tablespoons Worcestershire sauce 2 tablespoons cooking oil 1/2 teaspoon salt 2 medium onions, each cut into 8 wedges 10 to 12 medium mushrooms, stems removed 1 medium zucchini, halved and sliced 1/2 inch thick 1 large red or green sweet pepper, cut into 1-inch pieces

Cut steak and/or chicken into 1-inch cubes. Put meat in a self-sealing plastic bag set in a shallow dish.

For marinade, combine the barbecue sauce, water, garlic, dried onion, sugar, steak sauce, vinegar, Worcestershire sauce, oil, and salt in a saucepan. Bring just to boiling; cool. Pour marinade over meat. Seal bag and marinate in the refrigerator for 6 to 8 hours or overnight.

Cook onions in small amount of boiling water in a covered saucepan for 3 minutes. Add mushrooms; cook 1 minute more; drain. Thread onions, mushrooms, zucchini, and sweet pepper onto skewers. Drain meat, reserving marinade; thread meat onto separate skewers.

For a charcoal grill, place skewered meat on the grill rack directly over medium coals. Grill, uncovered, for 12 to 14 minutes or until done, turning halfway through cooking time. Heat marinade in saucepan until bubbly. Grill vegetables over medium heat for 5 to 10 minutes, turning occasionally; brush with warm marinade.

For a gas grill, preheat grill. Reduce heat to medium. Place skewered meat on the grill rack; cover and grill meat and vegetables as above.

Serve immediately with warm marinade.

Makes 4 or 5 servings.

1 Serving - Calories: 385, Fat: 15g (Saturated: 4g), Cholesterol: 103mg, Sodium: 835mg, Carbohydrate: 24g, Protein: 40g.

[Simply Perfect Grilling 2001, Better Homes and Gardens Special Interest Publications]