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 or use a regular one if baking in the oven



Ziplock bag



Make The Marinade:




Add boneless cubed meats to a 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 the bag flat in the refrigerator.



Marinate overnight or for at least three hours. Drain before cooking.




Oven Method:




If using your oven, heat to 400 degrees, spray the tin with cooking oil, add the meat and cook for 20 minutes until the juice run clear in the chicken. Take the steak out after 11 minutes if you like it rare, 13 minutes for medium.



Optional Basting Sauce recipe



(Note: I use this to brush while cooking the meats and drain the marinade from overnight)


Make a mixture 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 basting once or twice.




For the Grill Method:



Heat the Grill to Medium heat.


Spray an aluminum tin with holes in the bottom with cooking oil.


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


You can thread on skewers, serve in a bowl or even use this for tortilla wraps.


Other Options:


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.

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