Chicken : Chicken, Beef and Vegetable Kebabs

• 1 cup fresh pearl onions
  
• 1/3 cup olive oil
  
• 2 tablespoons balsamic vinegar
  
• 1 tablespoon Original TABASCO® brand Pepper Sauce
  
• 1 tablespoon dried basil leaves
  
• 2 large cloves garlic, crushed
  
• 1 teaspoon salt
  
• 1 pound boneless, skinless chicken breasts
  
• 1 pound boneless beef sirloin
  
• 2 large red bell peppers, cut into 3/4-inch pieces
  
• 1 large green bell pepper, cut into 3/4-inch pieces
  
• 1 large zucchini, cut into 3/4-inch pieces
  

Soak 3 dozen 4-inch long wooden skewers in water overnight. Place pearl onions and enough water to cover them in a 1-quart saucepan over high heat. Bring to a boil; reduce heat to low, cover, and simmer 3 minutes or until onions are tender. Drain. Peel away outer layer of skin when onions are cool enough to handle.

Combine olive oil, balsamic vinegar, TABASCO^® Sauce, basil, garlic, and salt in a medium bowl. Pour half of mixture into another bowl. Cut chicken and beef into 3/4-inch chunks and place in a bowl with TABASCO^® Sauce mixture, tossing to coat well. Toss cooked pearl onions, red and green peppers and zucchini in remaining bowl of TABASCO^® Sauce mixture. Let stand at least 30 minutes, tossing occasionally.

Preheat grill to medium-high. Skewer one chunk of chicken or beef and one each of red pepper, green pepper, onion, and zucchini onto each wooden pick. Grill 4 to 6 minutes or until chicken and beef are done, turning occasionally.

Makes 6 to 8 main dish servings, or 18 appetizer servings.