Grilled Caribbean Lime Chicken

1/2 cup lime juice
1/4 cup olive oil
4 garlic cloves, minced
2 tsp. Greek seasoning
8 boneless skinless chicken breast halves (6 oz. each)

SALSA:
2 large tomatoes, seeded and chopped
1 cup diced fresh pineapple
2/3 cup cubed avocado
2 green onions, thinly sliced
1 Tbsp lime juice
1 Tbsp cider vinegar
1/2 tsp salt
1/2 tsp pepper

1. In a large resealable plastic bag, combine the lime juice, oil, garlic and Greek seasoning; add the chicken, Seal bag and turn to coat; refrigerate for 2 hours. In a small bowl, combine salsa ingredients. Chill until serving.

2. Coat grill rack with cooking spray before starting the grill. Drain and discard marinade. Grill chicken, covered, over medium heat for 5-8 minutes on each side or until juices run clear. Serve with salsa.

Tangy Beef Kababs - Valerie

2 lbs. boneless sirloin steak(but I use Tri-tip)
1/2 c. soy sauce
1/4 c. vegetable oil
1/4 c. brown sugar
1/4 c. vinegar
1/2 c. pineapple juice
1/2 tsp. salt, optional
1/2 tsp. garlic powder

Cut meat into 1 to 1 1/2 inch cubes, place in large deep dish. Combine soy sauce, oil, brown sugar, vinegar, pineapple juice, salt and garlic powder. Pour mixture over meat cubes, cover and marinate two to four hours in refrigerator, turning occasionally. Thread beef on skewers. Grill over medium coals 15 to 20 minutes until desired doneness.