Shish-Kebabs with Peanut Dipping Sauce

Preheat the grill to medium heat. Lightly oil the grates.

Soak the wooden skewers in water for 10 minutes (or skip this step if using metal skewers).

Combine the Italian dressing, 1/4 cup soy sauce, and garlic in a small bowl and mix well. Add the chicken and/or tofu to a shallow container or zip-top plastic bag. Add half of the Italian dressing mixture and toss the chicken and tofu in the mixture. Let sit at room temperature for 5-10 minutes.

Place the mushrooms, cherry tomatoes, pearl onions, and bell pepper pieces in another shallow container and toss with the remaining dressing mixture.

When the meat has finished marinating, thread alternating pieces of chicken/tofu and vegetables on the prepared skewers.

Place the kebabs on the preheated grill and cook for 12-15 minutes, turning the kebabs every 3-4 minutes, or until the chicken is cooked through.

Meanwhile, stir together the peanut butter, water, 1/2 teaspoon soy sauce, and crushed red pepper flakes in a saucepan and mix well. Cook for low heat, stirring frequently, until thickened. Transfer the peanut sauce to individual dipping bowls.

Serve the kebabs with the dipping sauce.