Easy Grilled Steak And Chicken Kabobs Recipes

STEAK & CHICKEN KABOBS

Steps:

• Using 2 gallon ziploc bags place chicken in one and steak in another.
• Pour dale sauce into ziploc bags ensuring to coat each piece of meat, seal the bag and place in fridge to marinate overnight.
• Two to four hours before you are going to grill make your kabobs. Using a skewer place green pepper, onion, cherry tomato, red bell pepper until there's no room left on the kabob.
• Place veggie kabobs in a baking dish and pour dale sauce over the top, refrigerate.
• Turn your grill on and let it heat up.
• While you are waiting for the grill to heat up place chicken and steaks on kabobs.
• Grill until meat is thoroughly cooked and vegetables are charred a bit.

EASY GRILLED STEAK AND CHICKEN KABOBS

Steps:

• Cut chicken and steak into bite size cubes. About 1 to 1 1/2 inch think. Slice veggies into uniform sized chunks.
• Pour Italian Dressing over chicken skewers. Sprinkle garlic salt on both sides of steak. Pour melted butter over. Let marinate for 30 minutes or more.
• Heat grill to 300 degrees. Place skewers on the grill and cook for 10 to 20 or minutes until done.

EASY GRILLED STEAK KABOBS

Steps:

• Heat coals or gas grill for direct heat.
• Cut beef into 24 one-inch pieces. Thread beef, bell pepper and mushrooms alternately on each of eight 10- to 12-inch metal skewers, leaving space between each piece. Mix remaining ingredients.
• Cover and grill kabobs 4 to 6 inches from medium heat 15 to 18 minutes, turning and brushing kabobs 3 or 4 times with oil mixture, until beef is desired doneness and vegetables are tender.

GRILLED CHICKEN KABOBS

Steps:

• Spray cold grate of gas grill with cooking spray. Preheat to medium-high heat. Meanwhile, combine teriyaki sauce and soy sauce in small bowl.
• Thread pieces of chicken and vegetables on each skewer. Grill 5 minutes; turn over and brush with sauce mixture. Grill 5 minutes more or until chicken is no longer pink in center and vegetables are tender. Turn again and brush second side with remaining sauce; grill until sauce is hot, being careful not to burn.
• Heat rice according to package directions. Serve kabobs with rice.

KABOBS

Steps:

• In a large resealable plastic bag, mix the teriyaki sauce, honey, garlic powder, and ginger. Place red bell peppers, onion wedges, mushrooms, beef, and chicken in the bag with the marinade. Seal, and refrigerate 4 to 24 hours.
• Preheat grill for medium-high heat.
• Discard marinade, and thread the meat and vegetables onto skewers, leaving a small space between each item.
• Lightly oil the grill grate. Grill skewers for 10 minutes, turning as needed, or until meat is cooked through and vegetables are tender.

GRILLED STEAK & CHICKEN KABOBS

Steps:

• Combine sherry, soy sauce, oil, garlic, green onion, and ginger in a 1 gallon zipper bag.
• Squish to combine.
• Add meat, peppers, and onion.
• Refrigerate at least 1 hour, overnight is better.
• Soak bamboo skewers, or use metal ones.
• Preheat grill to medium high heat.
• Alternate skewering meat and veggies until all ingredients are used up.
• Place kabobs on grill, turning every two minutes to desired doneness.
• FYI - the peppers and onions will remain crisp tender. If you leave the kabobs on until the veggies are soft, your meat will be way overdone! If you prefer softer grilled veggies, make separate kabobs for meat and veggies so the veggies can cook longer.
• Also, if you want your beef medium rare, make separate kabobs for the beef and the chicken. Be creative!

GRILLED MEDITERRANEAN CHICKEN VEGETABLE KABOBS

Steps:

• In shallow glass or plastic bowl, or resealable food-storage plastic bag, mix all marinade ingredients. Add chicken, stirring to coat with marinade. Cover dish or seal bag; refrigerate, stirring occasionally, at least 30 minutes but no longer than 6 hours.
• Heat coals or gas grill for direct heat. Remove chicken from marinade; reserve marinade. Thread chicken, bell pepper, zucchini and onion alternately on each of four 15-inch metal skewers, leaving about 1/4-inch space between each piece. Brush vegetables with marinade.
• Cover and grill kabobs over medium heat 10 to 15 minutes, turning and brushing frequently with marinade, until chicken is no longer pink in center. Add asparagus to grill for last 5 minutes of grilling, turning occasionally, until crisp-tender. Discard any remaining marinade.
• Sprinkle feta cheese over kabobs. Serve kabobs with asparagus.