Chicken and Steak Kabobs with Zucchini and Peppers make dinner feel a little more fun without making the meal complicated.
This dish has everything! There’s chicken breast, lean beef tenderloin, zucchini, red bell pepper, and scallions all stacked on skewers with a Dijon, balsamic, garlic, rosemary, and thyme marinade.
This is a great option for summer grilling, weekend cookouts, or a high protein dinner that doesn’t need a long list of extras.
The chicken and beef give you a filling main dish, while the vegetables cook right along with the meat. No separate veggie side required unless you want one.
Serve these kabobs with rice, a salad, grilled potatoes, corn on the cob, or warm pita.
If you keep metal skewers, a basting brush, and measuring spoons in your kitchen, this recipe is a lot easier to set up.
Why You’ll Love This Chicken and Steak Kabobs with Zucchini and Peppers
High Protein Main Dish
Each serving has chicken and beef, so this recipe gives you a filling dinner with 26 grams of protein per serving.
Great for Grilling Season
These kabobs are a solid choice for summer dinners, BBQ nights, and weekend cookouts.
Uses Common Ingredients
The marinade uses Dijon mustard, balsamic vinegar, brown sugar, olive oil, garlic, rosemary, and thyme.
Meat and Vegetables Cook Together
The zucchini, red bell pepper, and scallions cook on the same skewers as the chicken and beef, which keeps the meal organized.
Works for Indoor or Outdoor Cooking
You can cook these on an outdoor grill or use a grill pan on the stovetop.
Ingredient Substitutions
Chicken Breast
Boneless skinless chicken thighs can be used instead of chicken breast. Cut them into even pieces so they cook at the same pace.
Beef Tenderloin
Sirloin steak can be used instead of tenderloin. Choose a lean cut and cut it into small cubes.
Zucchini
Yellow squash can be used in place of zucchini.
Red Bell Pepper
Green, yellow, or orange bell pepper can be used instead of red bell pepper.
Scallions
Red onion chunks can be used instead of scallions.
Fresh Rosemary and Thyme
Dried herbs can be used if fresh herbs are not available. Use a smaller amount because dried herbs have a stronger taste.
Balsamic Vinegar
Red wine vinegar can be used in place of balsamic vinegar, but the marinade will taste less sweet.
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Chicken and Steak Kebabs
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Equipment
Ingredients
- 2 tablespoon dijon mustard
- 1 tablespoon balsamic vinegar
- 1 tablespoon dark brown sugar
- 1 tablespoon extra virgin olive oil
- 2 teaspoon fresh rosemary minced
- 2 teaspoon minced garlic
- 1 teaspoon fresh thyme minced
- 1 teaspoon kosher salt
- ¼ teaspoon ground black pepper
- ½ pound skinless boneless chicken breast cut into 16 cubes
- ½ pound lean tenderloin beef cut into 16 cubes
- 1 medium zucchini cut into 24 chunks
- 1 large red bell pepper cut into 24 chunks
- 4 medium scallions cut into 6 pieces each
Instructions
- In a medium glass bowl, add the Dijon mustard, balsamic vinegar, brown sugar, olive oil, rosemary, garlic, thyme, salt, and black pepper. Stir until well mixed.
- Add the chicken and beef to the bowl. Toss until the meat is coated with the marinade.
- Cover the bowl. Place the bowl in the refrigerator for at least 2 hours, or overnight.
- When ready to cook, thread the chicken, beef, zucchini, red bell pepper, and scallions onto 8 large metal skewers.
- Use 3 pieces of each vegetable, 2 pieces of chicken, and 2 pieces of beef on each skewer.
- Brush any remaining marinade over the skewers.
- Coat a grill or grill pan with cooking spray.
- Heat the grill or grill pan to medium-high heat.
- Place the skewers on the grill. Grill the skewers for about 10 minutes, turning often. Cook until the chicken is firm and cooked through.
Notes
Tips and Tricks
Cut the meat evenly – Keep the chicken and beef pieces close to the same size. This helps them cook at the same rate. Leave a little space on the skewers – Do not pack the meat and vegetables too tightly. A small amount of space helps the heat reach each piece. Use separate plates for raw and cooked meat – Place the raw skewers on one plate and the cooked skewers on a clean plate. This keeps the finished kabobs ready to serve safely. Check the chicken first – Chicken usually needs the most attention on mixed skewers. Make sure it is cooked through before removing the kabobs from the grill. Soak wooden skewers if needed – If using wooden skewers instead of metal skewers, soak them in water before grilling so they do not burn as fast.Storing and Reheating
Store in Refrigerator – Place leftover kabob meat and vegetables in an airtight container. Refrigerate for up to 3 days. Remove from Skewers – Take the meat and vegetables off the skewers before storing. This makes reheating easier. Reheat in Skillet – Place the meat and vegetables in a skillet over low heat. Warm until heated through, stirring as needed. Reheat in Microwave – Place a serving on a microwave-safe plate. Heat in short intervals until warm.Nutrition
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