Chicken and Beef Vegetable Kababs
Course: DinnerCuisine: MediterraneanDifficulty: Easy6
servings20
minutes8
minutesMy kids love these. They even help with the prep. They love to put together delicious combinations of chicken/beef with vegetables and fruits. My daughter loves pineapple so she added the pineapple to the chicken kabab with red onion, green pepper and it was so good. For the beef, we did red and yellow peppers, mushrooms and onions. I did a simple Asian marinade for the chicken and for the beef kept it pretty simple. Just remember, if using wooden spears, you do need to soak them for a few hours so they don’t burn.
Ingredients
2 lbs beef stew meat, ask your butcher
2 lbs boneless, skinless chicken breasts, cut into 2 inch pieces
5 bell peppers, green, red and yellow, cut into 1 inch pieces
2 red onions, cut into 1 inch pieces
2 cups fresh pineapple, cut into 1 inch squares
8 oz button mushrooms, stemmed
1 pint cherry tomatoes
Directions
- Marinate the chicken pieces in a marinade you enjoy: olive oil, soy sauce, garlic, a little pineapple juice, honey, salt and pepper.
- Marinate the beef pieces in a marinade you enjoy: Worcestershire sauce, garlic, olive oil, red wine vinegar, honey, salt and pepper.
- For the chicken kababs, place chicken, green onion, pineapple and red onion and repeat. For the beef kabab: place beef with cherry tomato, red onion, bell pepper and mushroom and repeat.
- Once they are made, get the grill ready and grill each kabab for roughly 2 minutes per side, so each kabab should take around 8-10 minutes.
- Serve with couscous, hummus, tomato cucumber salad and warm pita bread.
