Summer Kebabs

7
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

Rating:

★★★★★ 2 votes

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

How to Make Summer Kebabs

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

Printable Recipe Card

About Summer Kebabs

Main Ingredient: Beef
Regional Style: American
Dietary Needs: Gluten-Free Dairy Free



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