Beef Kabobs
Recipe by Chef Tom Fraker

1 pound Beef, cubed
1/2 pound Melissa's Gold Boiler Onions
1 pint Button Mushrooms
1 Organic Red Bell Pepper, stems and seeds removed; large dice
1/2 pound Melissa's Red Boiler Onions
1 Organic Yellow Bell Pepper, stems and seeds removed; large dice
12 Melissa's Baby Dutch Yellow® Potatoes
12 Melissa's Baby Purple Potatoes
24 Melissa's Baby Heirloom Tomatoes
Garlic Salt & freshly Ground Pepper, to taste
12 Metal Skewers
Cooking Spray

Trim the stem end from the onions. Place the onions in a microwave-safe bowl and cover them with water. Cover the bowl with plastic wrap and place in the microwave. Heat on high for 2 minutes. Remove from the microwave and uncover. With a paring knife, cut the root end 3/4 of the way through and then peel towards the stem end. Peel the rest of the onion with your hands. Continue for the remaining onions.

Place the potatoes in a microwave-safe bowl and cover with plastic wrap. Microwave for 1-2 minutes or until just fork tender.

Prepare a hot grill.

Using 1 skewer, thread the following in this order: 1 beef cube, 1 gold boiler onion, 1 mushroom, 1 piece of red bell pepper, 1 red boiler onion, 1 piece yellow bell pepper, 1 yellow potato,1 purple potato, 2 tomatoes,1 beef cube. Repeat for the rest of the skewers.

Season the skewers with the salt and pepper and spray them with the cooking spray.

Place them on the grill and cook for about 15 minutes or to your desired doneness, turning often. Makes about 12 skewers.