1/2cupH-E-B Olive Oil,
2large yellow onions peeled and cut into 4 wedges, separated,
2green bell peppers, cut into 2-inch squares,
2medium zucchini squash, cut into 1-inch thick slices,
2medium ears of corn, husked, cleaned and cut into 1-inch sections,
2poundsH-E-B Fajita Seasoned Beef, Chicken or Pork, cut into 1 1/2 -inch cubes,
1Combine olive oil, onion, bell pepper, squash and corn in a large H-E-B zippered storage bag.
2Sprinkle vegetables with salt and fresh cracked black pepper.
3Marinate for 30 minutes in refrigerator.
4Use 8 metal or water-soaked bamboo skewers.
5Thread skewers with onion, meat, pepper, squash and corn; repeat order 2 or 3 times depending on length of skewer.
6Cover and refrigerate kabobs until ready to grill.
7Prepare charcoal or gas grill for cooking (375 degrees F).
8Brush hot grill with olive oil to prevent sticking.
9Grill for 6 to 8 minutes per side until cooked to recommended degree of doneness.
10Beef Fajitas: pink to well done (140 degrees F to 170 degrees F).
11Chicken: till juices run clear (170 degrees F).
12Pork: pink to well done (160 degrees F)
No Nutritional Information Available