So, yesterday I told you about the awesome pool party/cookout we hosted this weekend to celebrate the Fourth of July. In an effort to make things simple and easy to eat, I decided to make kabobs. But not just any kabobs, I wanted to go for the trifecta: beef, chicken AND shrimp. Also, I didn’t know how many people were coming and what their preferences were, so I decided to do a little bit of everything.
While I’ve done lots of dishes with chicken and shrimp, I’m kind of at a loss when it comes to beef. Standing at the grocery store staring at the different pieces of steak made me wish I’d done a little more research. Fortunately, there was a package that had three strips of beef in my price range that looked like they would be very easy to turn into kabobs. So I grab my pound of tri-tip and moved on to the vegetable section where I grabbed red bell pepper, green bell pepper, an onion and round cherry tomatoes.
Uncertain about the quality of my selection, I wanted to have a good marinade to ensure tastiness. After looking at several recipes and deciding I was not going back to the store, I was ready to go. Both the chicken and beef received the royal treatment and were marinated overnight. Let’s just say I didn’t get a beef one…but the chicken was amazing.
Other than the marinade, there were two keys to these kebabs. First, be sure to soak the bamboo skewers for at least a half hour before preparing the kabobs (this keeps them from burning on the grill). Secondly, blanching the vegetables helps lock in the flavor and ensure doneness.
While the shrimp had a much simpler preparation, they turned out just as well.
Oh and most of the photos for today came from a cell phone camera so be sure to use your imagination.
Beef and Chicken Marinade:
1 pound of beef cut in 2 inch pieces (makes 5 kabobs)
3 chicken breasts cut in 2 inch pieces (makes 7 kabobs)
1 cup of olive oil
Juice from one lemon
1 cup low-sodium soy sauce
2 tbsp. Worcestershire Sauce
3 tbsp. Dijon Mustard
1 tablespoon garlic powder
1 tablespoon onion powder
Salt and pepper
- Place all ingredients in a gallon size Ziploc bag. Squish the outside to mix well.
- Spoon half the marinade into a second Ziploc bag. Add chicken to one bag and beef to the other.
- Remove most of the air and seal. Squish the bag to ensure the marinade covers all the meat.
- Refrigerate overnight.
Preparing the Kabobs:
Bag of Marinated Beef
Bag of Marinated Chicken
20 medium-size shrimp, thawed (makes 5 kabobs)
3 red bell peppers cut into one-inch squares
1 green bell pepper cut into 1 inch squares
1 medium-sized onion cut into one-inch squares
18 cherry tomatoes
18 bamboo skewers, soaked
- Set a small pot of water with a dash of salt on to boil.
- Once boiling, add bell peppers and onion pieces and boil for 2 min.
- Remove vegetables from boiling water and place and in an ice bath for 2 min.
- Place perma-cooked vegetables into a bowl lined with a paper towel.
- Take a bamboo skewer and layer the ingredients as such: meat, onion, red bell pepper, meat, onion, green bell pepper, onion, meat, onion, red bell pepper, meat, tomato.
- Continue for all the beef, chicken and shrimp being careful to wash your hands after each type.
- For the shrimp, seasoned with garlic powder, pepper and Tony Chachere’s seasoning mix.
- Prepare grill as normal. Chicken takes the longest to cook, 7 to 10 min. followed by a beef, 5 to 7 min. and finally shrimp, 3 to 5 min. Chicken should be white in the center on the shrimp should be pink.