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!
- 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)
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)