Grilled Shish Kabobs: Gather the meat (chicken or beef) and veggies that you like. Slice and dice to size, and place on skewers. Mix all three, equal parts, together: Lawry’s Seasoned Salt + Weber’s Chicago Steak Seasoning + Lawry’s Lemon Pepper. Holding the skewers over a surface that doesn’t matter, like your sink, rotate, sprinkle and coat them generously. Grill no longer than 15 minutes, rotating every 5. Serve them with the ultimate summer baked potato (loads of cheddar + sour cream).
Beef Kabobs: 1/2 cup salad oil, 1/2 cup soy sauce, 2 tbsp apple-cider vinegar, 2 small onions, chopped, 1 clove garlic, minced, 3 tbsp chopped candied ginger, 1/2 tsp pepper, 1/2 tsp dry mustard, 3 lb rump roast or sirloin-tip roast, cut into 2-x-2-x-1/2 -inch pieces, 2 large green bell peppers, cut into chunks, 1 large sweet onion, cut into chunks.