Chicken and Steak Kebabs

4
Total Time
2 hr 30 min
Prep
20 min
Cook
10 min
Serves
4
Difficulty
Easy
A simple marinade lends amazing flavor to classic grilling fare. Serve over rice or couscous for a quick weeknight supper or double this recipe to serve a crowd.

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

minced garlic

2 tsp

fresh thyme

1 tsp, minced

kosher salt

1 tsp

black pepper

¼ tsp

uncooked boneless skinless chicken breast(s)

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

sweet red pepper(s)

1 large, cut into 24 chunks

uncooked scallion(s)

4 medium, cut into 6 pieces each

cooking spray

2 spray(s)

Instructions

  1. In a glass dish, combine mustard, vinegar, sugar, oil, rosemary, garlic, thyme, salt and pepper; add chicken and beef. Toss to coat and marinate for at least 2 hours or overnight.
  2. When ready to cook, thread each of 8 long metal skewers with 3 pieces of each vegetable, 2 pieces of chicken and 2 pieces of beef; brush any remaining marinade over skewers.
  3. Coat a grill or grill pan with cooking spray; heat to medium-high. Grill skewers, turning frequently, until chicken is firm and cooked through, about 10 minutes.
  4. Serving size: 2 skewers

Notes

You could substitute eggplant, yellow/orange peppers or yellow summer squash with equally delicious results.

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