Chicken and Steak Kabobs with Italian Dressing Marinade

Chicken and Steak Kabobs with Italian Dressing Marinade cover

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Chicken and Steak Kabobs with Italian Dressing Marinade

Cooking with Conks Verified

Ingredients

Warning0 allergens identified

Chicken and Steak Kabobs with Italian Dressing Marinade

Italian Dressing Marinade

¾ cup olive oil

⅓ cup red wine vinegar

1 tbsp spicy brown mustard

1 tbsp honey(or can use 2 tsp sugar)

1 tsp onion powder

1 tsp dried oregano

1 tsp dried thyme

1 tsp dried basil

½ tsp red pepper flakes

¼ tsp garlic powder

1 tsp salt

½ tsp pepper

Kabobs

1 ½ pounds steak cut into 1 ½ inch cubes

1 ½ pounds chicken breastcut into 1 ½ inch cubes

2 bell pepperscut into 2 inch pieces

1 yellow or sweet onioncut into 2 inch pieces, layers separated

1 zucchinicut into 1 inch-thick rounds

Salt and pepperto taste

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).

Nutrition

My Calorie Intake

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Tips & Tricks (5)

Cut Proteins Uniformly 🔪
Cut chicken and steak into equal-sized 1.5-inch cubes so they cook at the same rate and finish simultaneously on the skewer.
Marinate Strategically ⏱️
Marinate chicken for 4-6 hours and steak for 2-3 hours separately, as chicken needs longer absorption while steak risks over-marinating and becoming mushy.
Soak Skewers Properly 💧
Soak wooden skewers in water for at least 30 minutes to prevent charring and burning during grilling.
Alternate Vegetables Strategically 🫑
Place denser vegetables like onion and bell pepper directly adjacent to meat to absorb flavorful juices, and position zucchini between proteins to prevent it from cooking too quickly.
Reserve Marinade for Glaze 🍯
Set aside raw marinade before adding raw meat, then boil it for 2 minutes to safely use as a finishing glaze for enhanced Italian flavor.