Devilishly Divine Tropical Kabobs With A Devious Twist

• 1/4 cup olive oil
• 2 tablespoons apple cider vinegar
• 1 tablespoon honey
• 1 1/2 tablespoons caribbean jerk seasoning (I use Ellie's Jamaican Spice Mixture Jamaican Spice Mixture)
• 1 teaspoon lime juice
• 1/2 lb round steak, cubed
• 1/2 lb chicken breast, cubed
• 1/2 lb shrimp, peeled and deveined
• 1 red pepper, chunked
• 2 vidalia onions, chunked
• 8 ounces button mushrooms
• 1/2 fresh pineapple, chunked
• 1 mango, chunked
• 1/4 cup bicardi rum
• 1 lime, wedged
• long grain and wild rice blend, cooked

1. Mix together olive oil, apple cider vinegar, honey, Jamaican seasoning, and lime juice in a large glass bowl. Add meat and stir to coat. Let marinate for an hour or two.
2. In another bowl, mix pineapple and mango with the rum. Let sit for an hour or two, stirring occasionally.
3. Heat grill to medium low.
4. Thread meats onto skewers, alternating with fruit and vegetables.
5. Grill on medium low for about 20 minutes or until meats are cooked through.
6. Serve with long grain/wild rice mixture and wedges of lime to squeeze over kabobs.

olive oil, apple cider vinegar, honey, caribbean jerk seasoning, lime juice, round steak, chicken breast, shrimp, red pepper, vidalia onions, mushrooms, pineapple, mango, bicardi rum, lime, long grain

Taken from www.food.com/recipe/devilishly-divine-tropical-kabobs-with-a-devious-twist-234409 (may not work)