Brazilian Steak & Chicken Kabobs
User Reviews
5
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Prep Time
10 mins
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Cook Time
15 mins
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Total Time
25 mins
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Servings
4 servings
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Calories
594 kcal
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Course
Main Course
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Cuisine
Brazilian
Brazilian Steak & Chicken Kabobs
Description
This recipe uses a packaged Brazilian Steak House seasoning mixed with water, neutral oil, and apple cider vinegar to marinate chunks of steak and/or chicken. The marination process lasts from 30 minutes up to several hours to deepen the flavor and tenderness. Pineapple rings and red and green bell peppers are cut into pieces and threaded onto separate skewers from the meat to prevent overcooking the fruit and vegetables during grilling.
The kabobs are grilled over a greased and preheated grill for approximately 5-7 minutes per side, allowing the meat to develop a nicely charred exterior while remaining juicy inside. The pineapple and peppers cook more quickly, so keeping them separate avoids them becoming too soft or burnt. Once grilled, the skewers are garnished with roughly chopped fresh cilantro and can be served with lime wedges if desired for an added citrus note.
Separating the components on skewers and controlling marinating and cooking times ensures balanced textures and flavors. This dish is suited for outdoor grilling and can work well as a main course or part of a barbecue selection.
Marinate the meat separately and keep pineapple and peppers on different skewers for appropriate cooking. The preparation time excludes marinating, which should be at least 30 minutes to develop flavor.
Ingredients
- 1 ½ pounds steak OR chicken, (or you can use a combination of both steak and chicken)
- 1 packet Steak marinade McCormick Grill Mates Brazilian Steak House
- ¼ cup water
- ¼ cup neutral cooking oil generic cooking oil
- 1 tablespoon apple cider vinegar
- 1 can pineapple drained, rings
- 1 red bell pepper
- 1 green bell pepper
- cilantro roughly chopped, fresh
Instructions
- Whisk together marinade, water, oil, and vinegar and transfer to a large resealable bag. Chop meat into 1 1/2 inch pieces and add to bag. Seal and refrigerate for at least 30 minutes (or up to 3-4 hours for more intense flavor).
- Chop pineapple rings and peppers into 1 1/2 inch pieces and thread onto skewers. Thread meat onto separate skewers (see note).
- Grease and preheat grill. Cook skewers for 5-7 minutes on each side until cooked through. (pineapple and peppers may require less cooking time) Top with chopped cilantro and serve with lime wedges if desired.
Notes
- Keep pineapple and peppers on separate skewers from meat to avoid overcooking.
- Marinade the meat for at least 30 minutes, up to 3-4 hours, for better flavor.
- Prep and cooking times do not include marinating time.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 594 kcal
% Daily Value*
| Calories | 594kcal | 30% |
| Carbohydrates | 26g | 9% |
| Protein | 33g | 66% |
| Fat | 40g | 62% |
| Saturated Fat | 8g | 40% |
| Trans Fat | 1g | 50% |
| Cholesterol | 128mg | 43% |
| Sodium | 124mg | 5% |
| Potassium | 625mg | 13% |
| Fiber | 3g | 12% |
| Sugar | 23g | 46% |
| Vitamin A | 2172IU | 43% |
| Vitamin C | 92mg | 102% |
| Calcium | 46mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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