Grilled foods are some of the best- summer has arrived and that’s the perfect time to hang outside and make a meal on the grill. We have an old Weber charcoal grill that has lasted us many seasons. Definitely a worthy and inexpensive purchase.
My husband mentioned making kabobs the other day and I decided to add them to the menu since it’s something we haven’t had in forever. I opted for chicken and steak and of course peppers, onions and zucchini. I need more veggies and protein in my life and this meets that criteria.
Kabobs are easy to assemble for a crowd and can be made with many different ingredients. It doesn’t hurt that they are also delicious.
Steak & Chicken Kabobs- (Makes ten kabobs)
- Two Chicken breasts (Cut into 1.5″ pieces)
- 1.5 lbs sirloin steak (Cut into 1.5″ pieces)
- Two bell peppers (Cut into 1.5″ pieces. I used red and yellow peppers.)
- One large red onion (Cut into large pieces)
- One zucchini (Cut into big chunks)
- Wooden skewers (make sure to soak in water for at least 20 minutes to prevent burning.)
- 1/2 cup olive oil
- 1/2 cup water
- Worchester sauce (a few dashes)
- 2 tbsp apple cider vinegar
- 4 tsp McCormick Montreal Steak seasoning
1. Whisk all marinade ingredients in a medium bowl. Set aside.
2. Place chopped meat into a ziplock gallon sized bag and pour marinade over top. Seal bag and give it a good mix to make sure evenly coated. Place in fridge for at least 30 minutes.
3. Assemble kabobs with chopped marinated meat and veggies. You may mix meat and veggies on same skewer or do separately. Whatever floats your boat.
4. Place skewers on a greased, preheated grill and cook until meat is cooked through and a nice char has developed. (Making sure to turn kabobs so they cook evenly.)
Serve the kabobs immediately and refrigerate any leftovers. I like to serve rice and salad as my side dishes. My family really enjoyed this meal and my husband took on the duty of grillmaster to help bring this meal together.
Thanks for reading! xo