CHICKEN AND STEAK KABOBS RECIPES

Name: Summer Steak Kabobs
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 6 servings.
Ingredients: 1/2 cup canola oil; 1/4 cup soy sauce; 3 tablespoons honey; 2 tablespoons white vinegar; 1/2 teaspoon ground ginger; 1/2 teaspoon garlic powder; 1-1/2 pounds beef top sirloin steak, cut into 1-inch cubes; 1/2 pound whole fresh mushrooms; 2 medium onions, cut into wedges; 1 medium sweet red pepper, cut into 1-inch pieces; 1 medium green pepper, cut into 1-inch pieces; 1 medium yellow summer squash, cut into 1/2-inch slices; Hot cooked rice

SUMMER STEAK KABOBS RECIPE: HOW TO MAKE IT

Summer Steak Kabobs Recipe: How to Make It image

These steak kabobs not only satisfy my love of outdoor cooking, they feature a mouthwatering marinade, too. It's terrific with chicken and pork, but I prefer it with beef because it tenderizes remarkably well. —Christi Ross, Guthrie, Texas

Provided by Taste of Home

Categories Dinner

Total Time 30 minutes

Prep Time 20 minutes

Cook Time 10 minutes

Yield 6 servings.

Number Of Ingredients 13

Ingredients

1/2 cup canola oil
1/4 cup soy sauce
3 tablespoons honey
2 tablespoons white vinegar
1/2 teaspoon ground ginger
1/2 teaspoon garlic powder
1-1/2 pounds beef top sirloin steak, cut into 1-inch cubes
1/2 pound whole fresh mushrooms
2 medium onions, cut into wedges
1 medium sweet red pepper, cut into 1-inch pieces
1 medium green pepper, cut into 1-inch pieces
1 medium yellow summer squash, cut into 1/2-inch slices
Hot cooked rice

Steps:

In a large bowl, combine first six ingredients. Add beef; turn to coat. Cover and refrigerate 8 hours or overnight., On 12 metal or soaked wooden skewers, alternately thread beef and vegetables; discard marinade. Grill kabobs, covered, over medium heat until beef reaches desired doneness, 10-12 minutes, turning occasionally. Serve with rice.

Nutrition Facts : Calories 257 calories, FatContent 12g fat (2g saturated fat), CholesterolContent 46mg cholesterol, SodiumContent 277mg sodium, CarbohydrateContent 11g carbohydrate (7g sugars, FiberContent 2g fiber), ProteinContent 27g protein. Diabetic Exchanges 3 lean meat

CHICKEN KABOBS - WITH THE BEST MARINADE! KRISTINE'S KITCHEN

Chicken Kabobs - With the BEST Marinade! Kristine's Kitchen image

These Chicken Kabobs are made with chicken breasts, a flavorful chicken kabob marinade and vegetables. This colorful meal is easy to make on the grill or in the oven.

Provided by Kristine Rosenblatt

Categories Main Course

Total Time 75 minutes

Prep Time 30 minutes

Cook Time 15 minutes

Yield 4

Number Of Ingredients 15

Ingredients

¼ cup olive oil
¼ cup low sodium soy sauce
3 tablespoons lemon juice
2 tablespoons brown sugar (or honey)
1 tablespoon Worcestershire sauce
2 cloves garlic (minced)
1 teaspoon Italian seasoning (or dried oregano)
¼ teaspoon black pepper
1 ¼ pounds boneless skinless chicken breasts (cut into 1-inch pieces)
2 small or 1 medium zucchini (sliced into ½-inch thick rounds)
1 red bell pepper (cut into 1-inch pieces)
1 yellow bell pepper (cut into 1-inch pieces)
1 small red or yellow onion (cut into 1-inch chunks with a few layers still together)
1 ½ tablespoons olive oil
salt and pepper (to taste)

Steps:

If using wooden skewers, soak them in a dish of warm water for at least 20 minutes.
Combine the chicken marinade ingredients in a zip-top bag or dish: olive oil, soy sauce, lemon juice, brown sugar, Worcestershire sauce, garlic, Italian seasoning and black pepper. Squish to mix in the bag or whisk if using a dish.
Add the chicken pieces to the marinade. Make sure that all of the chicken is coated with the marinade. Refrigerate for at least 30 minutes and up to 4 hours.
Place the zucchini rounds and chopped bell peppers in a baking dish or bowl. Drizzle with the 1 ½ tablespoons of olive oil and sprinkle with salt and pepper; toss gently to coat. Add the onion to the bowl last and mix in very gently so that the onion layers stay together as best as possible.
Put the chicken and vegetables on the skewers, dividing evenly between the 8 skewers and arranging the vegetable pieces in between the chicken pieces. Aim to put about 3 chicken pieces and 2-3 pieces of each vegetable per skewer. Discard all of the used marinade that held the chicken.
Grill over medium heat for 12-18 minutes, turning every few minutes to cook all sides evenly. Kabobs are done when chicken is cooked through to an internal temperature of 165° F.

Nutrition Facts : ServingSize 2 skewers, Calories 407 kcal, CarbohydrateContent 18 g, ProteinContent 33 g, FatContent 23 g, SaturatedFatContent 3 g, TransFatContent 1 g, CholesterolContent 91 mg, SodiumContent 747 mg, FiberContent 2 g, SugarContent 11 g, UnsaturatedFatContent 18 g

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