sirloin steak, boneless lamb leg, boneless and skinless chicken breast
They are so good for shish kabobs. I have some tips for this dish.
1.Cut all the meats and fish into 1-inch cubes to allow them to cook before their neighboring vegetables burn.
2.Make skewers from foods of the same color (i.e., yellow tomatoes, yellow peppers, squash, potatoes, chicken; red peppers, red tomatoes, meat; green veggies.)
3.To save time and energy, use store-bought marinades such as teriyaki sauce, or skip the marinating step entirely.
4.It's always best to cut your veggies just before using. If necessary they may be cut up to 1 day in advance and refrigerated in airtight containers.