Beef and Chicken Pita Pocket Platter

CHICKEN:
1. Cut up 250g of chicken breasts into strips.
2. Marinade the chicken strips for 2 hours in ½ cup tomato ketchup, 1/8 cup red wine vinegar, ¼ cup soy sauce, 1/8 cup olive oil, ¼ cup brown sugar, salt and pepper.
3. Grill the chicken breasts until done and set aside but cover with foil to keep them warm.

BEEF:
1. Cut up 250g of Yakiniku cut beef into strips.
2. Marinade the beef strips for 1 hour in 1 cup Yamasa Sennka sauce, add salt and pepper to taste.
3. Grill the beef strips until desired doneness is achieved and set aside but cover with foil.

VEGGIES:
1. Roast in the oven the following veggies. 1 large white onion (cut in half), Green, Yellow and Red Bell Peppers.
2. Once a little bit charred and soft remove and slice into strips. Set aside but keep warm.
3. Slice 1 large red tomato and season with salt and pepper. Drizzle with some olive oil and grill. Set aside.
4. In a pan sauté in 2 tsp butter 2 cups whole corn kernels and season with salt. Mince some parsley and mix with the corn. Set aside.
5. Shred some iceberg lettuce and set aside.

To serve, toast some pita pockets and cut in half. Insert some veggies (except the corn and tomatoes) and a choice between chicken and beef. As condiments you may use mayonnaise or Tabasco. Serve with buttered corn on the side and some grilled tomato slices.