Mixed Grill Kabobs

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“The trouble is, you cannot grow just one zucchini.  Minutes after you plant a single seed,
hundreds of zucchini will barge out of the ground and sprawl around the garden,
menacing the other vegetables.  At night, you will be able to hear the ground quake
as more and more zucchinis erupt.”
–   Dave Barry

We pretty much grill every night. This is an extremely easy recipe that we prepare quite often in the summer. Thank You Chantelle for the BEAUTIFUL round metal skewers! Love you! 😉

To make: Cut your favorite vegetables and meats into big chunks. We combined baby red, yellow and orange peppers, onions, zucchini, grape tomatoes, mushrooms and a little fresh pineapple. For the meat skewers we chose chicken breast and porterhouse steaks. (Keep the meats and vegetables separate when marinating.)  We poured some extra virgin olive oil, balsamic vinegar and red wine over everything. We added minced garlic, onion powder, oregano, basil, parsley and freshly ground pepper along with some pineapple juice and Tony Cachare’s seasoned salt. Cover tightly and allow meat and veggie chunks to marinate for up to 24 hours before grilling.

To grill: Prepare grill. Drain and discard marinade. Alternately thread the steak, chicken and vegetables onto metal or soaked wooden skewers, leaving a little room between each item. Grill, covered, over medium-hot heat for 6-8 minutes. Turn kabobs; cook 6-8 minutes longer or until beef and chicken reach desired doneness.



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