Chicken and Steak Kebabs
Chicken and Steak Kabobs with Zucchini and Peppers are a high protein grilling recipe with beef, chicken, vegetables, and herb marinade.
Recipes are written with one action per step for accessibility. Short lines. Fewer rereads. A calmer kitchen on mobile or desktop.
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
6 WW Smart Points
Serving Size: 2 Skewers
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
Calories: 226kcalCarbohydrates: 10gProtein: 26gFat: 9gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.01gCholesterol: 73mgSodium: 771mgPotassium: 697mgFiber: 2gSugar: 7gVitamin A: 1580IUVitamin C: 66mgCalcium: 51mgIron: 2mg
Tried this recipe? Let us know what you think!Mention @nestinglane or tag #nestinglane