Summer Kebabs

Lou Kostura

By
@lkostura

I love beef, wife loves chicken, and we both love our veggies. I make these kebabs usually in the summer, however they would be great any time of year. One thing I do though is cook the meats and veggies separately, so as not to overlook the veggies and turn them to mush. You can do these with fish, shrimp, mix and match you veggies. This is what I happened to have in the fridge at the time


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Comments:

Serves:

4

Prep:

30 Min

Cook:

25 Min

Method:

Grill

Ingredients

1 1/4 lb
beef tenderloin cubed into 1 inch pieces
1 1/4 lb
chicken thighs, skinless and boneless, cubed into 1 inch pieces
1
red bell pepper
1
green bell pepper
1
red onion
1/2 lb
crimini mushrooms
20
grape tomato's
1/3 c
olive oil, extra virgin
8 clove
garlic, minced
1 tsp
greek seasoning
1 tsp
mrs. dash seasoning ( original )
1 Tbsp
worcestershire sauce
salt and pepper
15
bamboo skewers

Directions Step-By-Step

1
Cube beef, marinade in Worcestershire and mrs. Dash, salt and pepper for 10 minutes then thread onto soaked bamboo skewers
2
Cube chicken thighs, marinade in olive oil, garlic, salt, pepper, and Greek seasoning for 10 minutes then thread on soaked bamboo skewers
3
Cut veggies into roughly same size pieces, skewer alternating veggies, when all are skewered brush with mixture of remaining olive oil and minced garlic. Salt and pepper.
4
Heat grill to medium high, sear chicken skewers then move to indirect heat. Cook about 10 minutes until done remove and wrap in foil.
5
Cook veggies over medium high heat until desired done ness, I like to leave some crunch. Remove from heat
6
Turn grill to high or if using charcoal cook over direct heat, cook beef about 3-5 minutes for medium rare
7
Plate and enjoy

About this Recipe

Course/Dish: Chicken, Beef, Other Main Dishes
Main Ingredient: Beef
Regional Style: American
Dietary Needs: Gluten-Free, Dairy Free
Other Tags: Quick & Easy, For Kids, Healthy