Yummy Meat and Veggie Balsamic Kabobs

Whew - school is just around the corner for us! Today we hit the outlets for a few items - Colin is obsessed with his fave purchase - a fleece vest



Did I mention it was 90 degrees out? Which apparently means you wear your new vest with your swimsuit... Oh to be a 7 year old!


We stocked up on a few things at Under Armour and OshKosh (pants that actually fit my skinny-men, yes please!) Then proceeded to head home and swim for the rest of the day. Too hot to do much else. I cannot believe the summer is almost over - making the most of every moment we can until its time to head back to reality!

Ok, enough about my silly kids - I know you come here for the recipes and you don't want to miss this one. Get out your pen and paper - pin this (simply scroll over the photo to pin to Pinterest) or do whatever you need to - this recipe is going on your meal plan for next week. Trust me, you will not be dissapointed. Simple, delicious, healthy (21 Day Fix approved!!!!) - doesn't get much better than this.

My kids absolutely loved these - the meat got a thumbs up from everyone and the kids picked through the veggies for the ones to suite their palate. Use whatcha got - tomatoes, mushrooms, or eggplant would also make excellent veggie options for the kabob. Do what makes you happy - who knows what you might find at the Farmer's Market this weekend!




Meat and Veggie Balsamic Kabobs

**marinate 12-24 hours**
12 inch wooden or metal skewers
1 pound steak strips or sirloin roast (cut into bite size chunks)
1 pound chicken tenderloins (cut into bite size chunks)
1 red onion 
1 red bell pepper
1 medium zucchini

Marinade:
3-4 garlic cloves (minced or crushed)
1 Tablespoon dried rosemary
3 Tablespoons Dijon mustard
1/4 Teaspoon red pepper flakes
1 Teaspoon freshly ground black pepper
1 Teaspoon salt
3/4 cup Balsamic vinegar
1/4 cup olive oil

1. Soak wooden skewers in a 13x9 pan with water for 20 minutes, then remove and discard water
2. Chop vegetables into bite size pieces to fit on skewer
3. Mix marinade ingredients thoroughly in a medium bowl and set aside
4. Place meat and vegetables on skewers as desired and place loaded skewers in 13x9 pan
5. Pour marinade over skewers and refrigerate 12 -24 hours prior to cooking, make sure to rotate skewers in pan to evenly coat with marinade
6. Remove from fridge, preheat grill to med-high
7. Grill skewers 7-8 minutes on each side until chicken is no longer pink, and veggies are slightly charred.
8. Serve immediately - this dish is incredibly fragrant and perfect for entertaining. Serve alongside a delicious spinach salad, fresh corn, or brown rice. 

**21 Day Fix - measure protein in red, veggies in green, + an orange***

Adapted from Mel's Kitchen Cafe Balsamic Beef Kabobs

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