Shish Kabob Marinade for Chicken and Steak
User Reviews
5
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Prep Time
20 mins
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Cook Time
4 hrs
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Additional Time
10 mins
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Total Time
6 hrs 30 mins
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Servings
8 -16 servings
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Calories
639 kcal
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Course
Main Course
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Cuisine
Mediterranean, American
Shish Kabob Marinade for Chicken and Steak
Description
This recipe combines a robust marinade of crushed garlic, vegetable oil, soy sauce, Worcestershire sauce, Dijon mustard, fresh lemon juice, kosher salt, and ground black pepper, which is whisked together and poured over cubed sirloin steak and chicken breast. The meats marinate for 4 to 6 hours or overnight in the fridge to absorb the flavors and tenderize.
Vegetables including onions, colorful bell peppers, mushrooms, pineapple chunks, sliced zucchini, and grape tomatoes are prepared in large pieces to be threaded onto skewers alongside the meat. Grilling the kabobs over medium-high heat for several minutes per side while basting with reserved marinade develops a balanced combination of savory, tangy, and mildly sweet flavors, with grill marks and slight charring adding texture.
After cooking, the kabobs are rested briefly under foil to redistribute the juices, then carefully removed from skewers for serving. They pair well with rice or a fresh green salad, making a complete meal with protein and vegetables.
Ingredients
MARINADE
- 2 cloves garlic crushed and rough chopped
- 1 cup vegetable oil I used Avocado oil, any oil will work
- ¼ cup soy sauce I prefer Bragg's or Tamari
- ¼ cup Worcestershire sauce use Lee & Perrin's if gluten-free
- ¼ cup Dijon mustard
- ¼ cup lemon juice fresh
- Pinch kosher salt
- 1-2 teaspoons black pepper ground
KEBOBS
- 2 ½ lbs sirloin steak or New York Strip steak, cut into cubes
- 2 ½ lbs chicken breast cut into cubes
- 1-2 onion such as Walla-Walla, Vidalia, or red onions
- 1-2 bell pepper variety of colors, cut into cubes
- 1 lb mushrooms optional
- ½ fresh pineapple cut into large chunks
- 1-2 zucchini sliced 1/2 in discs, or summer squash
- 1 carton grape tomatoes
Instructions
- In a medium bowl, whisk together all marinade ingredients, set aside. Cut beef and/or chicken into 1 ½ inch cubes and place in shallow dish or container (keeping meats separate if marinating for longer than 4 hours.
- Pour marinade over meat(s) and stir to coat all sides. Marinate in fridge 4-6 hours, or overnight. Stirring occasionally.
- Prepare veggies & pineapple for skewers, by cutting into large chunks. Remove stems from mushrooms. Once meat has marinated required amount of time, assemble kabobs by placing what each guest would like on their kabob, alternating colors and meat(s). Reserve marinade for basting.
- Grill over medium high, eat 4-5 minutes per side, turning and basting with reserved marinade. Remove from grill and cover with foil, allowing to rest 1-2 minutes. Carefully remove from the skewer and serve over rice or with your favorite salad.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8-16 servings
Amount Per Serving
Calories 639 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 639kcal | 32% |
| Carbohydrates | 8g | 3% |
| Protein | 65g | 130% |
| Fat | 38g | 58% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 17g | 100% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 177mg | 59% |
| Sodium | 854mg | 36% |
| Potassium | 1415mg | 30% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 573IU | 11% |
| Vitamin C | 32mg | 36% |
| Calcium | 75mg | 8% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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