1 1/2 lb. sirloin steak
4 chicken breasts
2 tbsp. crushed mint
3 tbsp. chutney
1/4 c. lemon juice
1/4 c. peanut oil
1 clove garlic, pressed
1 tsp. salt
2 tsp. fresh grated ginger
1/4 c. dry sherry
2 jiggers bourbon

Cut meat and chicken in 2" chunks. Shake all other ingredients in a jar, pour over meat. Cover and refrigerate several hours or all day. Skewer the meat and chicken. Grill over hot coals or broil in oven. Baste with marinade while grilling.