MORE GRILLIN' AND CHILLIN'

In keeping with our vow to make red meat an accompaniment rather than the main course I found this recipe for GRILLED STEAK AND VEGETABLE KABOBS. The flat-iron steak is lean and the marinade tenderizes and adds flavor to the meat. Just add another side (corn on the cob?) and you have a great meal. I am including the recipe for BAKED ZUCCHINI that might work as well. 
GRILLED STEAK AND VEGETABLE KABOBS
1 1/2 tbsp. honey
1 1/2 tbsp. soy sauce
1 tbsp. olive oil
 1/4 tsp. salt
 Whisk these together in a large shallow dish or gallon size zip bag and add 1 lb. flat-iron steaks (cut into 1 inch cubes), turn to coat and chill for 20 min.
Preheat grill to 350-400(medium-high) Soak wooden skewers for 10 min.
Cut 1 large sweet onion into 1/2 inch wedges and 1 medium green pepper into 1 inch cubes, clean 1(8ou.) pkg. mushrooms.
 Remove meat from marinade and discard marinade. Thread beef onto 4 skewers, onion onto 2 skewers, and mushroom and peppers onto the remaining 2 skewers. Sprinkle kabobs with desired amount of salt and pepper. Grill beef and vegetables at the same time, covered with grill lid. Grill beef 6 min. on each side or until desired degree of doneness. Grill vegetables 10 min. or until tender, turning occasionally.
 BAKED ZUCCHINI 
 Cut 2 large zucchini into 2 inch long sticks. Place on an aluminum foil lined baking sheet, and toss with 1 tbsp. olive oil and 1 tsp. salt. Bake at 425 for 25 min. or until browned, turning once.

If you love chicken as we do you will really like this BBQ CHICKEN! I like to use thighs and legs because the meat is more juicy and the portions are smaller. The brown sugar in the sauce is the secret of this tasty chicken. It caramelizes as the meat grills, creating a flavorful glaze.

BEST-EVER BBQ CHICKEN

Preheat grill to medium heat.
Combine 1/4 c. ketchup, 3 tbsp. cider vinegar, 1 tbsp. Worcestershire sauce, 2 tsp. firmly packed light brown sugar. 1 clove of garlic minced and 1/4 tsp. black pepper. Mix well and bring to a boil in a small saucepan stirring constantly until thickened (about 3 min.) Remove from heat. Brush some of the mixture onto 1 side of chicken pieces- (3 skinless thighs, 3 skinless legs)- and place sauce side down on the grill. Grill-turning and basting with the remaining sauce until the chicken is cooked through and the juices run clear when pierced with a knife, 6-8 min. per side. Use balsamic vinegar instead of cider vinegar for a tasty balsamic barbecue chicken!