Name: Chicken and Steak Kabobs with Italian Dressing Marinade
Prep time: 40 min
Cook time: 15 min
Total time: 55 min
Yield: 6 Servings
Cuisine: American

Cooking with Conks Verified

February 4, 2026

These Italian dressing-marinated chicken and steak kabobs are perfect when you want your protein and vegetables all in one simple meal. Chicken and steak are marinated, skewered, and grilled with onions, peppers, and zucchini for a tasty and satisfying combination. The homemade Italian dressing marinade is savory and tangy and pulls everything together. Whether you call them kabobs, kebabs, or skewers, these meat and veggies on sticks are truly a bold, delectable dish.

Chicken and Steak Kabobs with Italian Dressing Marinade

Chicken and Steak Kabobs with Italian Dressing Marinade cover

From the Cook

1/6

Chicken and Steak Kabobs with Italian Dressing Marinade

Cooking with Conks Verified

Ingredients

WarningWheat and 2 other allergens identified

Instructions

In a jar or bowl, whisk together the Italian dressing ingredients until they’re fully combined.

Place the cut chicken and steak in a zip top bag or a container with a lid. Add the dressing, and seal the bag or secure the lid. Massage the bag or shake the container to mix the marinade and meat together well to make sure all of the meat is coated in the dressing. Marinate in the fridge for at least 2 hours.

Place the wooden skewers into a container with water (a 9×13 inch baking dish works well). Soak them for 20 minutes before removing them from the water.

Thread the steak, chicken, onions, peppers, and zucchini onto the soaked wooden skewers. For best results, use only chicken and veggies on some skewers and steak and veggies on other skewers (don’t mix the meats together on the same skewer). The chicken takes slightly longer to cook than the steak, so keeping them separate helps ensure you don’t overcook the steak.

Heat a gas grill to medium-high to high heat (around 425°F). Note that the temperature of the grill will fluctuate whenever you open it. To help keep the skewers from sticking to the grill, wipe the grates with a paper towel coated in canola oil (use tongs to hold the paper towel). You can also rub the grates with the starchy part of a halved potato. The starch will make the grates non-stick.

Place the skewers on the grill over indirect heat. Season lightly with salt and pepper. Cook them for about 10 to 15 minutes, flipping over occasionally to sear each side. The chicken may take a couple minutes longer to cook than the steak.

Once they’re done cooking, remove the skewers from the grill and allow them to rest for a few minutes (you can cover them with foil to keep them warm). Serve skewered or unskewered with your preferred side (we like to eat them with rice).

Smart Nutrition

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Tips & Tricks (5)

Marinade Magic 🥄
For maximum flavor penetration, marinate the chicken and steak separately for at least 2-4 hours, as beef and chicken have different absorption rates.
Skewer Strategy 🍢
Use two parallel skewers for each kabob to prevent ingredients from spinning when turning, ensuring even cooking and easy handling.
Veggie Uniform Cut 🔪
Cut vegetables to the same size as meat pieces to ensure consistent cooking times and prevent some ingredients from becoming overcooked or undercooked.
Honey Hack 🍯
Warm the honey slightly before mixing into the marinade to help it blend more easily and distribute evenly throughout the dressing.
Grill Zone Technique 🔥
Create a two-zone grill setup with direct and indirect heat to allow for initial searing and then gentler finishing of the kabobs.

Intelligent Tags

About the Cook

Cooking with Conks

We’re Rachel & Emily Conklin (“Conks” for short), sisters, lifelong foodies, and the voices behind Cooking with Conks. We grew up in Southern California, surrounded by bold flavors, big family meals, and the kind of kitchen chaos that turns into inside jokes