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   2   lbs. beef and/or chicken breasts, cubed (Abbey uses sirloin steak.)
        Bell peppers, cut into chunks, or mini sweet peppers, whole
        Baby bella mushrooms, whole
        Onion, cut into chunks
        Fresh pineapple, cut into chunks
    ¼    cup apple cider vinegar
    ¼    cup olive oil
    6    T. Worcestershire sauce
    4    T. soy or teriyaki sauce
    4    large garlic cloves, chopped
    2    tsp. black pepper

Combine marinade ingredients and pour over meat, onions and peppers in large resealable bag or lidded container. Marinate for 12-16 hours.
Soak wooden kabob sticks in water for 15 minutes. Prepare kabobs, rotating meat, vegetables and pineapple on sticks. Grill for 30-45 minutes on low heat, until onions and peppers are tender. If cooking on a pellet grill, try hickory (beef) or apple (chicken) pellets and cook at 250 degrees for 1 to 1.5 hours.

ABBEY’S NOTE: Other veggies can be added or substituted.


    1    bag mini sweet peppers (Or try jalapeños for more heat!)
    8    oz. cream cheese, softened
    1    cup shredded cheese
    2    tsp. Cajun seasoning (Abbey recommends the “Slap Ya Mama” brand.)
        Thin sliced applewood smoked bacon
        Diced jalapeños, optional


Cut tops off of peppers and remove seeds. Mix cheeses, seasoning and jalapeños (if desired) together until blended. Stuff cheese mixture into peppers as tightly as possible. Wrap bacon around peppers the long way first, then around the entire pepper, securing with a toothpick. Roast peppers on grill at medium heat, away from flames, until slightly soft. Remove from grill, let cool and enjoy!

RECIPES by Abbey Messer