The beef was marinated in a Balsamic Vinaigrette salad dressing for 4 hours. I didn’t use much dressing, so I wasn’t worried about a long marinate time. Besides, the beef I used needed the extra tenderizing time.
As for the veg, peppers and onions were precooked on the stove prior to grilling them. This was just to make sure they’d be fully cooked, not half-raw once the rest of it was done. Tomatoes and mushrooms got no special treatment, just skewered up and thrown on the heat.
Sides were nothing too fancy. A basic rice pilaf, cream cheese queso w/ chips, and a little leftover guac.
Dessert was, by request, more funnel cakes. I had better results this time, though. When I went by the restaurant supply store, I bought a “professionalâ€
Everything looked great. 
CF
Chicken. 
