Marinade
1/4 cup diced Texas 1011 onions
1 teaspoon salt
2/3 cup red wine vinegar
1/2 teaspoon thyme
2 tablespoons olive oil
1/2 teaspoon dry mustard
1 tablespoon soy sauce
1/2 teaspoon pepper

Kabobs
1 pound beef, chicken or shrimp
3 medium Texas 1011 onions, quartered
1 zucchini squash, sliced
1 yellow squash, sliced
2 medium green or red bell peppers, cut into pieces
6 cherry tomatoes

Make marinade: Mix all marinade ingredients in a bowl, reserve some for basting in a smaller bowl.

Prepare kabobs: Slice beef or chicken into bite-size pieces. If using shrimp, peel, leaving tails intact. Place beef, chicken or shrimp in large bowl of marinade and refrigerate for 2 to 4 hours.

Remove beef, chicken or shrimp from marinade. Place all vegetables and meat on skewers, alternating colors. Grill beef for 12 to 15 minutes, chicken for 15 to 20 minutes and shrimp for 6 to 8 minutes. Turn and baste kabobs frequently with reserve marinade.

Serve on a bed of rice.