Garden Kabobs

• 1/4 c. vegetable oil
• 1/4 c. lemon juice
• 1/4 c. soy sauce
• 1/4 c. brown sugar
• 2 tsp. minced garlic
• dash of dried basil
• cooked rice
• 2 1/2 lb. pork, steak, chicken or shrimp
• 2 doz. cherry tomatoes
• 2 doz. fresh mushroom caps
• 1 medium onion
• 1 large green pepper, cut into 1 1/2-inch cubes
• 2 small zucchini, sliced

1. In a bowl, combine the first 6 ingredients; set aside. Assemble kabobs by threading meat and vegetables on metal skewers. Place on a cookie sheet.
2. Pour marinade over kabobs; cover and refrigerate 6 hours or overnight.
3. Turn several times.
4. To cook, grill kabobs over hot coals until the meat and vegetables have reached desired doneness.
5. Remove from skewers and serve over rice.
6. Yield:
7. 10 servings.

vegetable oil, lemon juice, soy sauce, brown sugar, garlic, basil, rice, pork, cherry tomatoes, fresh mushroom caps, onion, green pepper, zucchini

Taken from www.cookbooks.com/Recipe-Details.aspx?id=997851 (may not work)