Chicken and Beef Kabobs on the fly

We had unexpected company for an evening dinner. I love to have people over so this was nothing to complain about. I had to just come up with a meal that would be satisfying and pleasing to all in a very short amount of time. I decided to use chicken and beef as the way to start..  What I needed was;

Chicken (1 package of tenders)

Beef (1 package of cut cubed beef)

any favorite marinade (I used  Honey mustard, and I added some soy sauce to it)

Mushroom thick sliced

1 zucchini green and 1 yellow

1 red bell pepper

1 green bell pepper

1 tomato per 2 people (these are for a seperate dish not the kabobs)

a balsamic vinaigrette or raspberry vinaigrette (for the tomato dish)

fresh basil (for the tomato dish)

mozzarella cheese sliced (for the tomato dish)

Take the vegetables and slice them all and put them into a large bowl.  Cut the chicken into cubes and add the chicken and beef to the bowl. Add your marinade and let it sit for 30 minutes. Make the orzo while they are setting.

Once the marinate has finished I rotated the ingredients onto skewers and took the leftovers and grilled them in a separate grilling pan. Cut the tomatoes in half and take a knife and score the inside of the tomato. pour the vinaigrette onto the tomato and set over the heat source but the furthest away. Facing up! Grill the kabobs on a medium high setting, once the skin of the tomato has started shriveling take the mozzarella and place on top so it can melt into the tomato. Once cooked plate and cover with additional vinaigrette and basil. Place the kabobs and orzo on a plate and enjoy your meal.!

In the meantime, I made an orzo throw together from what I had in the fridge and it came out great.

Orzo

1 32 oz chicken broth

grated fresh parmesan cheese ( I used a handful from the bag)

2 tsp chopped garlic

cream cheese 91 package)

lemon juice about a teaspoon

green onion cut up

heavy cream (about 4 oz)

salt and pepper to taste

Put the chicken broth into a large pot to boil, once boiling add the orzo and continue to cook until all broth is absorbed.

Add the rest of the ingredients, in some cases to your prefered taste. Mix well garnish with leftover green onion.

I served it with a whole grain baguette.

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