Chicken and steak kebabs
6
Points®
Total time: 2 hr 30 min • Prep: 20 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
A simple marinade made with fresh garlic and rosemary lends amazing flavor to classic grilling fare. To make sure all the ingredients cook evenly, be sure that you cut the chicken, beef and vegetables all the exact same size. Serve over rice or couscous for a quick weeknight supper or double this recipe to serve a crowd. You could substitute eggplant, orange of bell pepper yellow summer squash with equally delicious results. If you don’t have metal skewers, you can use wooden ones instead but you’ll need to soak them in water for about 30 minutes before you thread the ingredients or otherwise the ends of the skewers will burn.
Ingredients
Dijon mustard
2 Tbsp
Balsamic vinegar
1 Tbsp
Dark brown sugar
1 Tbsp
Olive oil
1 Tbsp
Rosemary
2 tsp
Jarred minced garlic
2 tsp
Fresh thyme
1 tsp
Kosher salt
1 tsp
Black pepper
0.25 tsp
Uncooked boneless skinless chicken breast(s)
0.5 pound(s)
Uncooked lean tenderloin beef
0.5 pound(s)
Uncooked zucchini
1 medium
Red bell pepper(s)
1 large
Uncooked scallion(s)
4 medium
Cooking spray
2 spray(s)
Instructions
1
In a glass dish, combine mustard, vinegar, sugar, oil, rosemary, garlic, thyme, salt and pepper; add chicken and beef. Toss to coat and marinate for at least 2 hours or overnight.
2
When ready to cook, thread each of 8 long metal skewers with 3 pieces of each vegetable, 2 pieces of chicken and 2 pieces of beef; brush any remaining marinade over skewers.
3
Coat a grill or grill pan with cooking spray; heat to medium-high. Grill skewers, turning frequently, until chicken is firm and cooked through, about 10 minutes.
4
Serving size: 2 skewers
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