I always forget how easy this is and how quickly it comes together. Cut up good-sized pieces of peppers, onions, mushrooms and whatever protein you like. Keep protein pieces smaller so they cook as the same speed as the vegetables. We often use Misty Knoll turkey breast -- which you can find whole in local supermarkets. Slice it all up, freeze half and make shish-kabobs with the rest.
If using wooden skewers, soak them in water while you chop things. Alternate vegetables and meat on the sticks and then brush them with olive oil, salt, pepper and anything else you’d like. Start them on a medium hot grill, turning frequently and carefully so the mushrooms don’t break. You want to cook them enough so that the peppers (if using) are softened and the mushrooms are chewy.
Leftovers are great for lunch the next day, cold with chili sauce, or harissa. You can also separate the meat from the veggies and chop veggies fine to add to an omelet and cut up the meat and turn it into chicken (or turkey) salad.
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