Talk about great flavor, and moist chicken and beef. Grilled kabobs are great when you want something fresh and who doesn’t love grilled vegetables with it. This is an easy and quick recipe you can go to even in the winter time if you have a stove top grill. What I like most about it is being able to chop up some of the leftovers, and making an omelette for breakfast the next day. Or, use it to make fajitas for dinner. Think of the endless possibilities when it comes to cooking.
Grilled Kabobs
June 13
Persons
10
Prep Time
30 minutes
Cook Time
10 minutes
Ingredients
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- 2 bell peppers (red and green), cut into 2 inch pieces
- 1 large sweet red onion, peeled and cut into wedges
- 1 medium sized zucchini
- 1 1/2 cup mushrooms
- 1 1/2 cup broccoli
- 1 pound beef sirloin, cut into 1 inch cubes
- 1 1/2 pounds skinless, boneless chicken breast halves - cut into cubes
- skewers
Instructions
- In a large resealable plastic bag, mix the salt, pepper, paprika, and garlic powder. Place red and green bell peppers, onion wedges, mushrooms, zucchini, broccoli, beef, and chicken in the bag with the dry rub. Seal, and refrigerate 4 to 24 hours.
- Preheat grill for medium-high heat.
- 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.
© 2025 Copyright Living5x5
