3/4 lb. tenderloin pork (cubes)
1 lb. tenderloin beef (cubes)
1 lb. boneless chicken breasts (cubed)
1 lb. shrimp (shelled and cleaned)
2 red and green peppers
2 tomatoes
3 onions
8 mushrooms (fresh)

MARINADE:

1/4 c. Dijon mustard
2 tbsp. minced garlic
2 tbsp. fresh thyme
2 tbsp. rosemary
1 c. olive oil
Juice of 1 lemon

1. Marinate meats in separate containers.

2. Refrigerate overnight (covered), stir once or twice.

3. Drain; reserve marinade.

4. Skewer pork separately - grill first (20-25 minutes).

5. Skewer remaining meats, alternately with peppers, tomatoes, onions and mushrooms.

6. Grill skewers 15 minutes or until done, basting with leftover marinade.

7. Serve with rice.

8. Sprinkle kebabs with sesame seeds. Yield 6-8 servings.