• University of Que

Beef and Chicken KaBobs

Updated: Jun 29


A full meal on a stick! There is nothing more fun than cooking up some Shish KaBobs on the Grill. This is a basic recipe, but what really makes it is the Soy Garlic Marinade….you will wish you made a double batch. Don’t tie yourself to the ingredients below, rather use them as a guide. Enjoy!


Ingredients

- Long Wooden Skewers

- Sirloin Steak

- Boneless Skinless Chicken Breasts

- Red, Yellow, Orange and Green Peppers

- Sweet Onion

- Button Mushrooms

- Soy Garlic Marinade (See Recipes Section for This)

Directions

Step 1: Cut up meat into 1.5” cubes and place in a non-reactive bowl (be sure to use a clean knife and cutting board for the different cuts of meat).

Step 2: Pour half of the marinade into each non-reactive bowl, cover and refrigerate for 8 to 24 hours (longer the better).

Step 3: About 2 hours prior to making the KaBobs, soak the wooden skewers in water to help prevent them from burning.

Step 4: Cut the vegetables into approximately 1.5” to 2” cubes. Also, gently wash the mushrooms and remove the stems.

Step 5: Preheat your Grill to about 350-375 degrees.

Step 6: Put together the KaBobs by alternating the meat and vegetables. There is no right way to do this, just whatever you like. Discard the leftover marinade.

Step 7: Place KaBobs on the Grill and cook until meat is at your desired doneness (Chicken should be cooked to 165 degrees)

#gril #kabab #beef #chicken #recipe #theQuad #universityofque #comfortfood

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 by University of Que L.L.C. 

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