Natalie’s marinade {that I use for Shish Kabobs}

Why do I feel so healthy when I make shish Kabobs. (And really, how in the world do you spell that word anyway?) Something about all that protein and veggies just makes me happy.  And it’s really not so tough to do.  I know that in many parts of the world right now is not the best time for grilling, but here in the desert it’s perfect.  So here you go: 1/4 c. red wine vinegar 1 tsp. lemon juice 2 tsp. garlic salt 1 tsp. salt 1/2 tsp. oregano 1/8 tsp. pepper 1/4 c. olive oil This marinade is really good just for grilling meat without all the Shish Kabob hoopla, but I think any marinade works for making these things. Mix ingredients, cut up meat (chicken or steak) and introduce the two to marinate for a while.  Then string them on sticks and grill. Some recipes call for marinating the veggies along with the meat.  I haven’t done that yet but I will have to try it.  One other Shish Kabob marinade from my friend Shari Goodman: 2/3 c. soy sauce 2 Tbs. oil 1 tsp. garlic powder 1/2 c. water 1/4 c. brown sugar That one is really good too.