Summer Grilled Kebobs with Citrus Teriyaki Dipping Sauce

1 cup Consorzio California Teriyaki Marinade
3 boneless, skinless chicken breasts
1/2 lb. beef tenderloin, cut into 1” pieces
1 red pepper, cut into wedges
2 white onions, cut into quarters
2 small zucchini, cut into 3” diagonal pieces
1/4 lb. mushrooms, white button or shitake
1/2 fresh pineapple, cut into chunks
Toasted sesame seeds (optional)
Wooden skewers for grilling

Citrus Teriyaki Dipping Sauce:
1/2 cup Consorzio California Teriyaki Marinade
1/2 cup fresh lime juice or Annie's Naturals Organic Baja Lime Marinade
1/2 cup orange juice concentrate
3 tbs. freshly grated ginger root
1/4 cup rice wine vinegar

1. Place chicken and beef tenderloin in two re-sealable bags. Pour Consorzio California Teriyaki Marinade over both.
2. Place vegetables in another re-sealable bag and cover with Consorzio California Teriyaki Marinade. Place all in refrigerator and let marinate overnight.
3. One hour before grilling, soak skewers in water to avoid burning on the grill.
4. While skewers are soaking, combine all dipping sauce ingredients in a saucepan. Slowly bring to a boil. Simmer for 20 minutes, stirring often.
5. Thread meat and vegetables alternately on skewers placing fresh pineapple throughout.
6. Grill for 3 minutes on each side over medium coals. For added flavor, add wood chips to coals.
7. Serve skewers with rice. Drizzle sauce over each and sprinkle with toasted sesame seeds.
8. Serve reserve sauce on the side. Enjoy!