Grilled Chicken & Beef Kabobs


Heather Jurczyk from HeCooksSheCooks.com  shares her recipes with Shinddigz

Heather Jurczyk from HeCooksSheCooks.com shares her recipes with Shindigz

Spring is in full bloom! (Finally…) And everywhere you go the smell of people grilling food fills the air. Makes me hungry 24/7.

We LOVE to grill. We have been known to pull the Weber out into the snow mid January because we simply MUST have that char-grilled steak. But spring/summer-time grilling is by far the best. Beautiful weather, standing outside with a cool drink in your hand and the sun on your face, that smell of charcoal in the air. It makes you happy to be alive!

We whipped these kabobs up the other night for a group of friends who stopped by unexpectedly. This happens often so the use of the word “unexpectedly” is probably being used incorrectly in this case but we really were not planning for 10.

Grilled Chicken & Beef Kabobs (serves 10)

Chicken & Beef Kabobs

Your neighbors will want to join the party when you’re grilling Chicken & Beef Kabobs

CHICKEN MARINADE:

  • 2-3 chicken breast halves, cut into 2″ cubes
  • 1/2 cup yogurt
  • 2 T olive oil
  • 2 teaspoons garlic minced
  • squeeze of half a lemon
  • 1/2 teaspoon cumin
  • 1/2 teaspoon oregano
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1″ ginger grated
  • 1/4 teaspoon cayenne

Mix all ingredients except the chicken together.

Place cubes chicken on skewers leaving room between each piece and place in marinade. Refrigerate for 4 hours.

Grill over hot coals till chicken internal temperature is 165°

BEEF MARINADE:

  • 2 pounds of sirloin, cut into 2″ cubes
  • 1/4 cup olive oil
  • 2 tablespoons apple vinegar
  • 1 tablespoon garlic minced
  • 1 teaspoon paprika
  • 1 teaspoon salt
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon cumin
  • 1/2 teaspoon cayenne
  • 1/2 teaspoon Worcestershire
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon pepper

Mix all ingredients except the beef together.

Place cubes of beef on skewers leaving room between each piece and place in marinade. Refrigerate for 4 hours.

Grill over hot coals till beef is done to your liking.

Grilled Veggies

These Grilled Veggies are delicious on their own or with the Chicken & Beef Kabobs!

Note: We do not skewer the veggies with the meat. Why? Because they cook slower. Yep. I said it. Slower. And unless you like your veggies somewhat raw I suggest you skewer them separately, or toss them in a grill pan (greatest invention EVER) over the hot coals.

GRILLED VEGGIES:

  • Every veggie you like (about 3 pounds worth)
  • olive oil
  • salt
  • pepper

Roughly chop up your veggies and place in a large bowl. Pour on some olive oil, add some salt and pepper or even your favorite seasoning mix. Toss to coat. Grill till done to your liking.

Enjoy a nice cool drink while enjoying this delicious meal with good friends.

Recipe by Heather Jurczyk, the sassy half of the duo that make up the cooking team of He Cooks She Cooks. They have a weakness for feel good, down to earth, amazingly tasty eats that almost always include the addition of beer.

From growing their own tomatoes to brewing their own beer, they like to cook from scratch as much as possible. They know what’s important. Love. Food. Beer. Visit He Cooks She Cooks for more recipes.

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