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).