*** Winner = #40, Theresa!***
You know how much we love to fill our grill. Burgers, brats, hotdogs, steaks, chicken… grill once, eat all week! The one thing I haven’t grilled for years and years, though? Kabobs. Not sure why, because I love all things peppers and onions and mushrooms. Yum!
Beef and Chicken Kabobs
- 2 boneless, skinless chicken breasts
- 1 lb. steak (I used fillet because that’s what we had left at the end of our beef. I know… I’m spoiled!)
- meat marinade or rub
- fresh mushrooms, bell peppers, onions, zucchini, cherry tomatoes – whatever you like!
Marinate beef and chicken in the refrigerator for several hours. Cut into 1 inch(ish) chunks.
Cut veggies into chunks. Thread meat and veggies on skewers. Our children enjoyed threading their own and making patterns. (Yes, with adult assistance.)
Grill for a few minutes on each side, brushing additional marinade over kabobs. Serve with rice and fresh fruit for a light and flavorful summertime supper.
We had extra meat and veggies (and not enough skewers), so the next day I made a yummy stir fry, adding some of the Tuscan Sun-Dried Tomato marinade. My meat and potatoes loving husband agreed that it was delish!
Want to try Lawry’s Flavor Forecast kit for yourself? By the 105° temperature readings from today (yes, seriously!) I’d say there’s a bit of summer left! I’ve got a kit (pictured above) to give to one of my readers, courtesy of Lawry’s and MyBlogSpark. To enter, simply leave a comment letting me know your favorite food to grill OR your favorite kabob combination. What do you like to thread on the skewer?
This post is linked to Tasty Tuesday.