Deconstructed Ribeye and Chicken Kabob Recipe

Tuesday, July 26, 2016
I love shish kabobs but never really have the desire to sit there cut up the meat and thread them all. Here is my version of making the same flavors just not much more work. I serve mine with sauteed mushrooms( or you can leave them whole), white rice, tomato cucumber salad which is all made separately and using only the peppers to cook with the meat. You can place this all on top of your white rice and turn it into a stir fry

Deconstructed Kabob Recipe

3 boneless chicken breasts cut in cubes
3 boneless ribeye steaks cut into cubes
2 large bell peppers

Optional: whole mushrooms, cubed zucchini, cherry tomatoes, onion, shrimp, scallops, yellow squash cubed, anything else you like that is used in kabobs even fruits like pineapple and ham chunks

Disposable aluminum pan with holes on the bottom

Ziplock bag:


Add boneless cubed meats to ziplock bag with 3 tablespoons each brown sugar and 1/2 teaspoon chili powder, 1/2 teaspoon sea salt, 1/2 teaspoon each fresh thyme, pepper and a pinch of cayenne pepper, 3 tablespoons lime juice, 3 tablespoons olive oil. Seal bag, shake and lay bag flat in the refrigerator. Marinate overnight or for at least three hours.

Heat grill on medium heat.

Place the meat in an aluminum disposable pan with holes on the bottom on the grill, add the meat with peppers.

Baste with a mix of 1/4 cup each cider vinegar and 2 tablespoons brown sugar, 1 teaspoon chili powder. Grill until chicken juices run clear or steak is slightly pink in the middle around 15 minutes turning or stirring.

Serve with white rice, sauteed mushrooms, tomato and cucumber salad and throw in some baked potatoes what a great meal! Maybe use some zucchini cubes with the peppers also. Make whatever you love to use on the skewers! Don't forget the vino.

No comments

Thanks for your visit and comments I so appreciate my readers! Hope you enjoy my recipes.