Chicken and steak kebabs
4
Points®
Total Time
2 hr 30 min
Prep
20 min
Cook
10 min
Serves
4
Difficulty
Easy
A simple marinade made with fresh garlic and rosemary lends amazing flavor to classic grilling fare. To make sure all the ingredients cook evenly, be sure that you cut the chicken, beef and vegetables all the exact same size. Serve over rice or couscous for a quick weeknight supper or double this recipe to serve a crowd. You could substitute eggplant, orange of bell pepper yellow summer squash with equally delicious results. If you don’t have metal skewers, you can use wooden ones instead but you’ll need to soak them in water for about 30 minutes before you thread the ingredients or otherwise the ends of the skewers will burn.
Ingredients
Dijon mustard
2 Tbsp
Balsamic vinegar
1 Tbsp
Dark brown sugar
1 Tbsp
Olive oil
1 Tbsp, extra virgin
Rosemary
2 tsp, fresh, minced
Jarred minced garlic
2 tsp
Fresh thyme
1 tsp, minced
Kosher salt
1 tsp
Black pepper
¼ tsp
Uncooked boneless skinless chicken breast
½ pound(s), cut into 16 cubes
Uncooked lean tenderloin beef
½ pound(s), cut into 16 cubes
Uncooked zucchini
1 medium, cut into 24 chunks
Red bell pepper
1 large, cut into 24 chunks
Scallions
4 medium, cut into 6 pieces each
Cooking spray
2 spray(s)