Tuesday, June 25, 2013

Steak and Chicken Kabobs

How about a great Kabob recipe to go along with our 4th of July recipes this week? I love a kabob and there's not much easier to throw on the grill. Just remember that if you're using wooden skewers to soak them in water for about 20-30 minutes before using. Otherwise, you'll have a small house fire on the grill and it might ruin the whole kabob experience. And we wouldn't want that to happen. 

-½ cup teriyaki sauce
-½ cup honey
-½ tsp. garlic powder
-½ pinch ground ginger
-2 bell peppers, cut into 2 inch pieces
-1 large Vidalia onion, cut into wedges
-1 pkg. whole fresh mushrooms
-1 pkg. cherry tomatoes
-1 lb. beef sirloin, cut into 1 inch cubes
-1 ½ lbs. boneless, skinless chicken breast halves, cut into cubes
-Skewers (metal or wooden) 

1. In a large bowl, mix teriyaki sauce, honey, garlic powder and ginger.
2. In separate resealable plastic bags, put chicken, beef and vegetables. Divide the marinade between them and seal. Refrigerate for about 4-6 hours.
3. Preheat grill for medium heat.
4. Discard marinade and thread the meat and vegetables on the skewers leaving a small space between each of them.
5. Lightly oil the grill grate. Grill skewers for about 10 minutes, turning as needed. Make sure chicken is cooked through and meat cooked to desired tenderness. Vegetables should be tender.


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