Steak Chicken Kabobs Recipes

EASY GRILLED STEAK AND CHICKEN KABOBS

Steps:

• Cut chicken and steak into bite size cubes. About 1 to 1 1/2 inch think. Slice veggies into uniform sized chunks.
• Pour Italian Dressing over chicken skewers. Sprinkle garlic salt on both sides of steak. Pour melted butter over. Let marinate for 30 minutes or more.
• Heat grill to 300 degrees. Place skewers on the grill and cook for 10 to 20 or minutes until done.

STEAK & CHICKEN KABOBS

Steps:

• Using 2 gallon ziploc bags place chicken in one and steak in another.
• Pour dale sauce into ziploc bags ensuring to coat each piece of meat, seal the bag and place in fridge to marinate overnight.
• Two to four hours before you are going to grill make your kabobs. Using a skewer place green pepper, onion, cherry tomato, red bell pepper until there's no room left on the kabob.
• Place veggie kabobs in a baking dish and pour dale sauce over the top, refrigerate.
• Turn your grill on and let it heat up.
• While you are waiting for the grill to heat up place chicken and steaks on kabobs.
• Grill until meat is thoroughly cooked and vegetables are charred a bit.

SUMMER STEAK KABOBS

Steps:

• In a large bowl, combine first six ingredients. Add beef; turn to coat. Cover and refrigerate 8 hours or overnight., On 12 metal or soaked wooden skewers, alternately thread beef and vegetables; discard marinade. Grill kabobs, covered, over medium heat until beef reaches desired doneness, 10-12 minutes, turning occasionally. Serve with rice.

KABOBS

Steps:

• In a large resealable plastic bag, mix the teriyaki sauce, honey, garlic powder, and ginger. Place red bell peppers, onion wedges, mushrooms, beef, and chicken in the bag with the marinade. Seal, and refrigerate 4 to 24 hours.
• Preheat grill for medium-high heat.
• Discard marinade, and thread the meat and vegetables onto skewers, leaving a small space between each item.
• Lightly oil the grill grate. Grill skewers for 10 minutes, turning as needed, or until meat is cooked through and vegetables are tender.

GRILLED STEAK & CHICKEN KABOBS

Steps:

• Combine sherry, soy sauce, oil, garlic, green onion, and ginger in a 1 gallon zipper bag.
• Squish to combine.
• Add meat, peppers, and onion.
• Refrigerate at least 1 hour, overnight is better.
• Soak bamboo skewers, or use metal ones.
• Preheat grill to medium high heat.
• Alternate skewering meat and veggies until all ingredients are used up.
• Place kabobs on grill, turning every two minutes to desired doneness.
• FYI - the peppers and onions will remain crisp tender. If you leave the kabobs on until the veggies are soft, your meat will be way overdone! If you prefer softer grilled veggies, make separate kabobs for meat and veggies so the veggies can cook longer.
• Also, if you want your beef medium rare, make separate kabobs for the beef and the chicken. Be creative!

CHICKEN AND STEAK KEBABS

Steps:

• In a small bowl, whisk together the olive oil, taco seasoning and lime juice.
• Place the beef in one bowl, the chicken in another bowl and combine the peppers, tomatoes and onion in a third bowl. Divide the marinade among the three bowls and toss to coat.
• Preheat a grill for cooking over medium-high heat. Thread the ingredients onto 15 soaked wooden or bamboo skewers, alternating pieces of beef or chicken with pepper, tomato and onion. (Keep the beef and chicken on separate skewers, as they have different cooking times.) Lightly oil the grill grates. Grill the kebabs, turning once, until cooked to desired doneness, about 6 minutes total for the beef kebabs and 8 to 10 minutes total for the chicken kebabs.
• Serve with warmed soft tortillas, sour cream and fresh cilantro.

STEAK AND SHRIMP KABOBS

Steps:

• In a large bowl, combine the first six ingredients. Pour half of the marinade into a large resealable plastic bag; add beef. Seal bag and turn to coat; refrigerate for 8 hours or overnight, turning occasionally. Cover and refrigerate remaining marinade., Drain and discard. On metal or soaked wooden skewers, alternately thread the beef, shrimp, mushrooms, green peppers, onions and tomatoes; set aside. In a small saucepan, combine cornstarch and reserved marinade until smooth. Bring to a boil; cook and stir for 1-2 minutes or until sauce is thickened., Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Prepare grill for indirect heat, using a drip pan. Place kabobs over drip pan and grill, covered, over indirect medium heat for 6 minutes, turning once. Baste with sauce. Continue turning and basting for 8-10 minutes or until shrimp turn pink and beef reaches desired doneness.