Description
A delightful combination of marinated chicken and steak, paired with vibrant vegetables, perfect for any gathering or family dinner.
Ingredients
- 2 cloves garlic, crushed and roughly chopped
- 1 cup vegetable oil (or avocado oil)
- ¼ cup soy sauce
- ¼ cup Worcestershire sauce
- ¼ cup Dijon mustard
- ¼ cup lemon juice
- Pinch kosher salt
- 1-2 teaspoons ground pepper
- 2 ½ lbs sirloin or New York Strip steak, cut into cubes
- 2 ½ lbs chicken breast, cubed
- 1-2 onions (Walla-Walla, Vidalia, or red onions)
- 1-2 bell peppers (mixed colors)
- 1 lb mushrooms (optional)
- ½ fresh pineapple, cut into large chunks
- 1-2 zucchini, sliced into ½ inch discs
- 1 carton grape tomatoes
Instructions
- Whisk together all marinade ingredients in a medium bowl until well combined.
- Cut beef and chicken into 1 ½ inch cubes and place in a shallow dish or separate container for marinating longer than 4 hours.
- Pour the marinade over the meat, stirring to coat all sides. Cover and let marinate in the fridge for 4–6 hours, or overnight if possible.
- Prepare the vegetables and pineapple by cutting them into sizable chunks. Remove stems from mushrooms.
- Assemble the kabobs by alternating meat and veggies on skewers. Reserve some marinade for basting later.
- Grill the kabobs over medium-high heat for 4-5 minutes per side, turning occasionally and basting with reserved marinade.
- Remove from the grill and cover with foil for 1-2 minutes to let rest.
- Carefully slide the kabobs off the skewers and serve over rice or with your favorite salad.
Notes
Marinate for at least 4 hours for the best flavor; overnight recommended. Soak wooden skewers for 30 minutes before grilling.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mediterranean