Grilled Steak and Vegetable Skewers

Notes

10	ea.	Grape tomatoes
40	oz.	Flat iron steak, cut 1" dice, 4 pieces
20	pieces	Red onion, 1” dice
10	pieces	Green pepper, 1” dice
20	pieces	Red pepper, 1” dice
20	pieces	Yellow squash, ½” thick half moon
20	pieces	Zucchini, ½” thick half moon
20	ea.	Crimini mushrooms, whole
10	oz.	Ken’s balsamic dressing

Preheat convection oven to 350°F.

Clean and cut the beef.
Wash and cut all the vegetables.
Assemble the skewer as follows – starting from the top.
Tomato, red onion, zucchini, beef, red pepper, beef, green pepper, beef, red pepper, beef, yellow squash, red onion, mushroom to finish skewer.
Place skewer in a hotel pan, cover with dressing. Be sure all items are coated.
Cover pan and refrigerate for 4 hours or up to one day.