Beef, Chicken and Shrimp Kabobs

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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

Instructions:

  1. Place all ingredients in a gallon size Ziploc bag. Squish the outside to mix well.
  2. Spoon half the marinade into a second Ziploc bag. Add chicken to one bag and beef to the other.
  3. Remove most of the air and seal. Squish the bag to ensure the marinade covers all the meat.
  4. 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

Prepare Vegetables:

  1. Set a small pot of water with a dash of salt on to boil.
  2. Once boiling, add bell peppers and onion pieces and boil for 2 min.
  3. Remove vegetables from boiling water and place and in an ice bath for 2 min.
  4. Place perma-cooked vegetables into a bowl lined with a paper towel.

Assembly:

  1. 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.
  2. Continue for all the beef, chicken and shrimp being careful to wash your hands after each type.
  3. For the shrimp, seasoned with garlic powder, pepper and Tony Chachere’s seasoning mix.

Grill:

  1. 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.

Enjoy!

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