Instructions: Soak 3 dozen 4-inch long wooden skewers in water overnight.

Boil pearl onions and enough water to cover them in 1-quart saucepan over high heat. Reduce heat to low. Cover and simmer 3 minutes or until onions are tender. Drain. Peel away outer layer of skin when cool enough to handle.

Combine balsamic vinegar, Tabasco Sauce, basil, garlic and salt in medium bowl. Pour half of mixture into another bowl. Cut chicken and beef into 3/4-inch chunks; place in bowl with Tabasco Sauce mixture, tossing well to coat.

Toss cooked pearl onions, red and green peppers and zucchini in remaining bowl of Tabasco Sauce mixture. Let stand at least 30 minutes, tossing occasionally.

Place on grill. Skewer one chunk of chicken or beef and one each of red pepper, green pepper, onion and zucchini onto each wooden pick. Grill 4 to 6 minutes, turning occasionally. Serve.

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