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Grilled Steak & Chicken Kabobs

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Ingredients

Adjust Servings:
3/4 cup dry sherry
1/2 cup soy sauce
4 tablespoons vegetable oil
3 garlic cloves, minced
3 - 4 chopped green onions
1 tablespoon fresh ginger
1 lb chuck steak, cut into 1 inch pieces
1 lb chicken, cut into 1 inch pieces
1 red bell pepper, cut into 1 inch pieces
1 yellow bell pepper, cut into 1 inch pieces

Nutritional information

312.8
Calories
186 g
Calories From Fat
20.7 g
Total Fat
4.5 g
Saturated Fat
56.7 mg
Cholesterol
1399.4 mg
Sodium
9.2 g
Carbs
1.8 g
Dietary Fiber
2.9 g
Sugars
17.7 g
Protein
178 g
Serving Size

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Grilled Steak & Chicken Kabobs

Features:
    Cuisine:

    We loved it. Thought the marinade was great. I did only beef sirloin cut into chunks and I did the veggies on separate skewers so that I could get medium rare beef and get the veggies just a little charred which is how we like them.

    • 95 min
    • Serves 6
    • Easy

    Ingredients

    Directions

    Share

    Grilled Steak & Chicken Kabobs,This is modified from “Saving Dinner” by Leanne Ely, one of our family faves. Of course, all chicken or all beef is yummy, too, and sometimes use whatever peppers I have on hand.,We loved it. Thought the marinade was great. I did only beef sirloin cut into chunks and I did the veggies on separate skewers so that I could get medium rare beef and get the veggies just a little charred which is how we like them.,Great marinade for the steak! I made a few alterations just for what we had on hand and it turned out great. I had to substitue burgundy cooking wine for the sherry, and we used boneless pork ribs (cut into cubes) dusted with season salt instead of chicken. For the beef we used bonless beef ribs. Leting the beef marinate in the sauce was just perfect!


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    Steps

    1
    Done

    Combine Sherry, Soy Sauce, Oil, Garlic, Green Onion, and Ginger in a 1 Gallon Zipper Bag.

    2
    Done

    Squish to Combine.

    3
    Done

    Add Meat, Peppers, and Onion.

    4
    Done

    Refrigerate at Least 1 Hour, Overnight Is Better.

    5
    Done

    Soak Bamboo Skewers, or Use Metal Ones.

    6
    Done

    Preheat Grill to Medium High Heat.

    7
    Done

    Alternate Skewering Meat and Veggies Until All Ingredients Are Used Up.

    8
    Done

    Place Kabobs on Grill, Turning Every Two Minutes to Desired Doneness.

    9
    Done

    Fyi - the Peppers and Onions Will Remain Crisp Tender. If You Leave the Kabobs on Until the Veggies Are Soft, Your Meat Will Be Way Overdone! If You Prefer Softer Grilled Veggies, Make Separate Kabobs For Meat and Veggies So the Veggies Can Cook Longer.

    10
    Done

    Also, If You Want Your Beef Medium Rare, Make Separate Kabobs For the Beef and the Chicken. Be Creative!

    Avatar Of Calliope Mcintyre

    Calliope Mcintyre

    Gluten-free guru creating delicious and satisfying dishes without the gluten.

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