Shish Kabobs and grilling go together like peanut butter and jelly! You just can’t have one without the other.
I like to use both marinated chicken and beef with a variety of vegetables for taste and color. Let’s grill!!
- 1.5 pound chicken breasts
- 1.5 pound strip steak
- 1 yellow bell pepper
- 1 orange bell pepper
- 1 green bell pepper
- 1 red onion
- 16 oz. fresh mushrooms
- 2-3 tomatoes
- 1 zucchini
- Raspberry vinaigrette
- 2 tsp Cookies® All Purpose Seasoning
Cut meat into 2 inch cubes and marinade in vinaigrette and Cookies seasoning overnight in refrigerator. Cut bell peppers, onion and tomatoes in 2-3″ inch wedges and slice zucchini. Clean mushrooms, cut stems and leave whole. Push the meat and vegetables onto metal skewers using 5 pieces of meat per skewer. If using bamboo skewers, be sure to soak in warm water for 10-15 minutes before using to prevent them from burning on the grill.
Place shish kabobs on grill turning often until meat is cooked and browned. Save the marinade and brush it on shish kabobs while they are grilling for more flavor.
I served the shish kabobs with a tossed green salad and scalloped potatoes with cheddar cheese.
Cut meat into 2″ cubes and marinade overnight in refrigerator
Cut tomatoes and bell peppers into large wedges
Now cut the onions into wedges and slice zucchini
Clean mushrooms and cut stems. Leave whole
Push the meat and vegetable onto metal or bamboo skewers using at least 5 pieces of meat per skewer. Place on hot grill
Grill shish kabobs until chicken is cooked thoroughly
Serve with tossed salad and potatoes