Soak 3 dozen 4-inch-long wooden skewers in water overnight. In 1-quart
saucepan over high heat, bring pearl onions and enough water to cover them
to a boil. Reduce heat to low. Cover and simmer 3 minutes or until onions
are tender. Drain. When cool enough to handle, peel away outer layer of
skin.

In medium bowl, combine TABASCO sauce, balsamic vinegar, basil, garlic and
salt. Pour half of mixture into another bowl. Cut chicken and beef into
3/4-inch chunks and place in one bowl with TABASCO sauce mixture, tossing
well to coat. In remaining bowl of TABASCO sauce mixture, toss cooked pearl
onions, red and green peppers and zucchini. Let stand at least 30 minutes,
tossing occasionally.

Preheat broiler. Skewer one chunk of chicken or beef and one each of red
pepper, green pepper, onion and zucchini onto each wooden pick. Broil 4 to
6 minutes, turning occasionally.

Makes 3 dozen hors d'oeuvres.

Busted by Karen Sonnessa ksonness@suffolk.lib.ny.us