Photo of Chicken and steak kebabs by WW

Chicken and steak kebabs

Total Time
2 hr 30 min
20 min
10 min
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.


Dijon mustard

2 Tbsp

Balsamic vinegar

1 Tbsp

Dark brown sugar

1 Tbsp

Olive oil

1 Tbsp, extra virgin


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


4 medium, cut into 6 pieces each

Cooking spray

2 spray(s)


  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