Recipe Source: Deliciously Healthy Dinners
Prep time |
Cook time |
Yields |
Serving Size |
15 minutes |
10 minutes |
4 servings |
3 skewers |
|
-
For marinade:
2 Tbsp olive oil
1 Tbsp garlic, minced (about 2–3 cloves)
2 Tbsp lemon juice
1 Tbsp fresh parsley, rinsed, dried, and chopped (or 1 tsp dried)
½ tsp salt
-
For kabobs:
6 oz top sirloin or other beef steak cubes (12 cubes)
6 oz boneless, skinless chicken breast, cut into ¾-inch cubes (12 cubes)
1 large white onion, cut into ¾-inch squares (12 pieces)
12 cherry tomatoes, rinsed
1 (4 oz) red bell pepper, rinsed and cut into ¾-inch squares (12 squares)
-
12 wooden or metal skewers, each 6 inches long (if wood, soak them in warm water for 5–10 minutes to prevent burning)
|
|
|
Directions
-
Preheat grill pan or oven broiler (with the rack 3 inches from heat source) on high temperature.
-
Combine ingredients for marinade, and divide between two bowls (one bowl to marinate the raw meat and one bowl for cooking and serving).
-
Mix the beef, chicken, onion, tomatoes, and red pepper cubes in one bowl of the marinade and let sit. After 5 minutes, discard remaining marinade.
-
Place one piece of beef, chicken, tomato, onion, and red pepper on each of the 12 skewers.
-
Grill or broil on each of the four sides for 2–3 minutes or until completely cooked (to a minimum internal temperature of 145 °F for beef and 165 °F for chicken). Spoon most of the second half of the marinade over the kebabs while cooking.
-
Serve three skewers per serving. Drizzle the remaining marinade on top of each kebab before serving (use only the marinade that did not touch the raw meat or chicken).
Tip:
Delicious served over orzo pasta or rice with a side of Asparagus With Lemon Sauce.
|
_______________
Keep the Beat is a trademark of the U.S. Department of Health and Human Services.