Summer Kebabs
By
Lou Kostura
@lkostura
1
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
Ingredients
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1 1/4 lbbeef tenderloin cubed into 1 inch pieces
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1 1/4 lbchicken thighs, skinless and boneless, cubed into 1 inch pieces
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1red bell pepper
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1green bell pepper
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1red onion
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1/2 lbcrimini mushrooms
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20grape tomato's
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1/3 colive oil, extra virgin
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8 clovegarlic, minced
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1 tspgreek seasoning
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1 tspmrs. dash seasoning ( original )
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1 Tbspworcestershire sauce
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·salt and pepper
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15bamboo skewers
How to Make Summer Kebabs
- Cube beef, marinade in Worcestershire and mrs. Dash, salt and pepper for 10 minutes then thread onto soaked bamboo skewers
- Cube chicken thighs, marinade in olive oil, garlic, salt, pepper, and Greek seasoning for 10 minutes then thread on soaked bamboo skewers
- 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.
- Heat grill to medium high, sear chicken skewers then move to indirect heat. Cook about 10 minutes until done remove and wrap in foil.
- Cook veggies over medium high heat until desired done ness, I like to leave some crunch. Remove from heat
- Turn grill to high or if using charcoal cook over direct heat, cook beef about 3-5 minutes for medium rare
- Plate and enjoy
About Summer Kebabs
Main Ingredient: Beef
Regional Style: American
Dietary Needs: Gluten-Free Dairy Free
Hashtags: #kebabs #Summer Grilling
