Chicken, Beef, Veggie Kebabs

Making a big batch for more than one meal of these Kebabs makes prep time more convenient! And of course a generous amount of marinating time really allows the flavors to soak right into the chicken and beef to also help tenderize it! The recipe itself is really easy to make, it just takes a bit of time to get everything threaded onto the skewers so grab a friend to make it go twice as fast. You’ll love them for entertaining and cook outs. Just keep in mind they’ll go quick so you may want to do a double batch

Beef Kebabs

Marinade

• 1/4 cup EVOO

• 1/4 cup soy sauce

• 1 1/2 tbsp lemon juice

• 1 1/2 red wine vinegar (subsitutes: apple cider vinegar / sherry vinegar)

• 2 tbsp worcestershire sauce

• 1 tbsp honey

• 1 tbsp minced garlic

• 1 tbsp freshly ground black pepper

Kebabs

• 1 kilo sirloin steak cut into 1 1/4 inch pieces

• 1 each bell pepper (yellow, green, red bell peppers)

• 2 large onions (cut into chunks)

• salt and freshly ground pepper

• 10 wooden skewer sticks soaked in water for at least 30mins

Chicken Kebabs

Marinade

• 1/2 Cup EVOO

• 1 tbsp salt

• 1 tbsp pepper

• 2 tbsp dried oregano

• 2 tbsp dried thyme

• 2 tbsp turmeric powder

• 3/4 cup plain greek yogurt

Kebabs

• 1 Kilo boneless chicken breast or leg (whatever you prefer as chicken part) cut into 1 1/4 pieces

• 1 each bell pepper (yellow, green, red bell peppers)

• 2 large onions (cut into chunks)

• cherry tomatoes for additional veggies on skewers

• 10 sticks skewers soaked in water for at least 30mins

Instructions: (Apply Method to each Chicken and Beef)

1. For the marinade: In a mixing bowl whisk together all marinade ingredients.

2. For the kebabs: place meat into a gallon size resealable bag. Pour marinade over steak then seal bag while pressing out excess air and message marinade over steak. Transfer to refrigerator and allow to marinate 3 - 6 hours.

3. Preheat a grill over medium-high heat to about 425 degrees (partway through preheating clean grill grates if they aren't already clean).

4. With veggies on cutting board, drizzle with oil and lightly toss to coat (I actually don't toss the onion because I like it to stay in chunks, when you thread the onion on layer in chunks about 2 - 3 slices so they don't burn up).

5. Sprinkle veggies evenly with with salt and pepper. To assemble kebabs layer meat and veggies onto kebabs in desired order, work to fit 4 meat pieces onto each kebab (I like to layer 2 onion slices together).

6. Brush grill grates lightly with oil. Place kebabs on grill and grill until center of steak registers about 140 - 145 degrees for medium doneness, turning kebabs occasionally, about 8 - 9 minutes. Serve warm.