Steak and Chicken Shish Kebabs

With the warm weather upon us, steak and chicken shish kebabs are great served with a side dish of baked rice and a fresh garden salad

• 1/2 lb. sirloin steak, cubed
• 1 boneless, skinless chicken breast, cubed
• 3 large bell peppers, in 1-inch pieces
• 1 large onion, in 1-inch cubes
• 2 large tomatoes, in 1-inch cubes
• 6 large mushrooms, halved
• 1 c olive oil
• 1 T fresh thyme
• 2 T minced garlic
• salt and pepper to taste
• 2 T dry white wine

Place vegetables in a large zip bag, the steak in a quart size bag and the steak in another quart size bag.   In a small bowl, mix the olive oil and spices together, then evenly place in each of the bags.  Refrigerate for at least two hours.  Remove all bags from the refrigerator and place the meat and vegetables onto the wooden spears, alternating each food type.   

Light the grill to medium high heat and grill for 10-15 minutes on each side, turning once