Shrimp And Beef Kabobs

8 Ounces Sirloin Or Flank Steak,	2 Tablespoons White Wine
-Cut 1/4-Inch Thin Strips	1 Tablespoon Honey
1/2 Teaspoon Dried Basil	8 Ounces Large Shrimp, Shelled & Deveined
1/2 Teaspoon Dried Thyme	Double Recipe Shrimp Marinade
1 Clove Garlic, Minced	1 Medium Onion, Cut Into Wedges
1/3 Cup Lemon Juice	1 Zucchini, Sliced 1/2-Inch Thick
1/4 Cup Cooking Oil	1 Medium Sweet Bell Pepper,
2 Tablespoons Worcestershire Sauce	-Cut Into 1-Inch Pieces

Place beef strips in a plastic bag set in a shallow dish. For marinade combine basil, thyme, garlic, lemon juice, oil, Worcestershire sauce, wine and honey. Pour over beef and close bag. Marinate in refrigerator 3 to 4 hours or overnight, turning bag occasionally.

Prepare shrimp marinade. Place shrimp and marinade in bag and place in refrigerator. Marinate 30 minutes to 2 hours.

Parboil onions and zucchini.

Drain beef and shrimp and discard marinade. Thread beef, shrimp and vegetables onto skewers, leaving 1/4-inch between pieces. Grill on rack of uncovered grill directly over medium coals for 10 to 12 minutes or until shrimp turn pink and meat is done, turning once. Makes 4 servings.

2003 Adapted Recipe - April Ferre - Better Homes and Gardens New Cookbook, 1996.

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"I had a balcony on my first apartment and a little Weber grill that I loved to barbecue on.  Everything tastes better when cooked over charcoal." - April Ferre

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