Grilled Steak and Chicken Bites

Grilled Steak and Chicken Bites are boneless marinated chicken cubes made on the grill or in the oven baked, perfect for hosting parties or feeding a large family.

By cutting the meat into cubes, the chicken or steak can be served so many ways, on rice, in fajita wraps, topping salads, or used as a shish kabob.

Because chicken and steak have different cooking times, when cooking them all in one pan  an instant-read thermometer will be a good tool to have to ensure the meat is cooked to your preference.

Our recipe is a marinade to ensure the meat is perfectly tender and makes this super easy placing all the ingredients into ziplock bags.

Come rain or shine you will have that delicious backyard grilled or indoor picnic with a delicious meal.

Perfect for gameday appetizers, at-home weddings, showers, baby reveal parties and so much more.

We added some suggestions in our recipe card for skewers and sides for all planning purposes.

Scroll down to the bottom and hit print on the recipe card

Cooking for a Crowd

This recipe will feed a family of 6 however when cooking for a party you can double and triple the meats you need.


I usually buy 1/2 a pound of meat per person, making sides and skewers as appetizers for parties that  will feed a large crowd with fillers of vegetables.


I have made this recipe over the years for many birthday parties and special family reunions, this meal goes very far depending on your sides and serving ideas.


The best savings is everyone gets to have meat and is economical for you to serve and impressive to your guests the meat is so tender, juicy, and delicious.


For parties set up a serving table with meats, cheeses, salad greens, a pan of roasted vegetables (roasted potatoes are always a good addition) rice, tortilla wraps, no mayo pasta salad (without the chicken they can add it themselves), hard rolls, condiments and let them build their own plates.

Ingredients Needed exact measurements in the recipe card

• boneless chicken breasts cut into cubes boneless ribeye steaks cut into cubes
• large bell peppers
• brown sugar
• chili powder
• sea salt
• fresh thyme, pepper, and a pinch of cayenne pepper
• lime juice,
• olive oil.

Additional Suggestions for Kabobs

1. whole mushrooms
2. cubed zucchini
3. cherry tomatoes
4. onions
5. shrimp, scallops
6. yellow squash cubed
7. cubed fruits like pineapple
8. cooked ham chunks

Tips:

• The instant-read thermometer to ensure the meat is done is a perfect tool for cooking meats it's easier to cook in two separate disposable pans, especially for those who like steak rare or medium since the chicken takes longer or if someone doesn't prefer one or the other 
• The internal temperature should be 165 degrees for the chicken to be cooked 
• After cooking, you can thread cooled meats on skewers instead of cooking them on wooden sticks 
• For a large family, we made a large pan of meats and serve it over different side dishes IE rice, pasta, or use in flour tortilla wraps. 
• For parties, we make the meat in large quantities ahead of time and freeze it raw in the marinade. Thaw overnight in the refrigerator and bake then add to mini skewers.
• For softer vegetables, precook them slightly before spearing for kabobs
• Add fresh herbs after the meats are cooked as a garnish if desired
• For extra flavor, wrap the bites in bacon

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Grilled Steak and Chicken Bites

Yield: 8

Author: Claudia Lamascolo

Prep time: 15 MinCook time: 25 MinTotal time: 40 Min

These chicken breasts and boneless ribeyes are cut in cubes and grilled in a pan after being marinated. They are great as appetizers, on salads, or serve on a bed of rice.

Ingredients

• 3 boneless chicken breasts cut into cubes
• 3 boneless steaks cut into cubes (we used ribeye)
• 2 large bell peppers
• Optional additions if you prefer kabobs: 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
• Large disposable aluminum pan with holes on the bottom or use a regular one if baking in the oven
• Ziplock bag
• Marinade:
• Add boneless cubed meats to two different zip lock bags along 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 the bag, shake it, and lay the bag flat in the refrigerator.
• Marinate overnight or for at least three hours. Drain before cooking.
• Optional Basting Sauce recipe
• (Note: I use this to brush while cooking the meats and drain the marinade 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.

Instructions

1. Baked:
2. Grease two large disposable baking pans or oven-proof casserole-style dishes.
3. Heat the oven to 400 degrees and bake the chicken until it reaches 165 degrees on an instant-read thermometer. For steak using the internal temperature should be at 145 degrees for medium. Follow our cooking chart.
4. The baked meats can be skewered after being cooked and cooled and added to wooden sticks.
5. Grilled:
6. Lightly spray a cast-iron grilling pan or large disposable aluminum tin with holes in the bottom with cooking oil spray.
7. Heat the grill to medium heat.
8. Note: All-in-one pan is the easiest to use with the instant-read tool thermometer.
9. The chicken takes around 6 to 8 minutes to cook, the steak may need less cooking time depending on how you prefer it cooked referring to the chart.
10. Note: For rare steak, you will need to add this to the pan when the chicken is done remove the chicken and then add the steak.
11. Place each cubed meat in each pan of the grill, and add the peppers.
12. Grill to desired doneness.
13. Leftover meats can be used to top salad greens, over a bed of white rice, in wraps, cheese steak sandwiches, chicken clubs, chicken salad, or used in fried rice.

Notes

Tips:

1. the instant-read thermometer to ensure the meat is done is a perfect tool for cooking meats
2. it's easier to cook in two separate disposable pans, especially for those who like steak rare or medium since the chicken takes longer or if someone doesn't prefer one or the other
3. The internal temperature should be 165 degrees for the chicken to be cooked
4. After cooking, you can thread cooled meats on skewers instead of cooking them on the wooden sticks
5. For a large family, we made a large pan of meats and serve it over different side dishes IE rice, pasta, or use in flour tortilla wraps.
6. For parties, we make the meat in large quantities ahead of time and freeze it raw in the marinade. Thaw overnight in the refrigerator and bake then add to mini skewers.
7. For softer vegetables, precook them slightly before spearing for kabobs
8. Add fresh herbs after the meats are cooked as a garnish if desired
9. For extra flavor, wrap the bites in bacon

Recommended Products:

Instant-Read Thermometer

Disposable Pans

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https://www.whatscookinitalianstylecuisine.com/2016/07/deconstructed-ribeye-and-chicken-kabob.html

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steak cubes, chicken cubes, marinated meats, grilled meats, appetizer chicken kabobs, appetizer steak kabobs

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