I can’t lie, I got these recipes after buying pre-made kabobs from Whole Foods yesterday. But when looking into them, they are so easy that I will have to make my own this summer! We all probably ate way too many cheeseburgers and had too much Rose last week, something about the Thursday Holiday made for such a long few days of eating and drinking. So I loaded up on the veggies for the week, and gave myself a break and bought pre-marinated and pre-made kabobs for the week, but these are in our future for sure!
Grilled Chicken Kabobs
The marinate is the most important part of the kabob and dinneratthezoo.com knows best! Especially with a website called Dinner at the Zoo, think we all can relate!
- 1 pound boneless skinless chicken breasts cut into 1 inch pieces
- 1/4 cup olive oil
- 1/3 cup soy sauce
- 1/4 cup honey
- 1 teaspoon minced garlic
- salt and pepper to taste
- 1 red bell pepper cut into 1 inch pieces
- 1 yellow bell pepper cut into 1 inch pieces
- 2 small zucchini cut into 1 inch slices
- 1 red onion cut into 1 inch pieces
- 1 tablespoon chopped parsley
Place the olive oil, soy sauce, honey, garlic and salt and pepper in a large bowl.
Whisk to combine.
Add the chicken, bell peppers, zucchini and red onion to the bowl. Toss to coat in the marinade.
Cover and refrigerate for at least 1 hour, or up to 8 hours.
Soak wooden skewers in cold water for at least 30 minutes. Preheat grill or grill pan to medium high heat.
Thread the chicken and vegetables onto the skewers.
Cook for 5-7 minutes on each side or until chicken is cooked through. Sprinkle with parsley and serve.
Meat Kabob Marinate
House of Nash Eats made this recipe simple and delicious looking and we cannot wait to try it! The fun part about kabobs is you can use whatever veggies you’d like, and even if you just did meat it will be so flavorful you can just add to a salad as well!
- 1/4 cup Worcestershire sauce
- 1/4 cup soy sauce
- 1/4 cup olive oil
- 1 tablespoon dijon mustard
- 1 tablespoon minced garlic
- 1 tablespoon brown sugar
- 2 tablespoons lemon juice
- 1 teaspoon dried basil
- 1 teaspoon dried parsley
- 1 teaspoon black pepper
- 1 1/2 pounds sirloin steak or sirloin tips, cut into 1-inch cubes
- 1 pound baby Yukon gold potatoes
- 2 tablespoons olive oil
- 2 tablespoons dijon or whole-grain mustard
- 1 tablespoon dried rosemary
- 8 ounces crimini mushrooms
- 1 red onion, cut into 1-inch cubes (about 3 onion layers each)
- 2 green bell peppers, cut into 1-inch pieces
- In a medium bowl, mix the marinade ingredients together. Reserve 1 tablespoon of the marinade.
- Place the cubed meat into a large plastic zip-tight bag and pour all but the reserved marinade over it, then seal and squish to coat well. Place in the refrigerator for 1-6 hours to marinate. This is also a good time to place wooden skewers in water to soak.
- Meanwhile, boil the potatoes in a large pot of salted water until just tender enough to pierce with a fork, about 6-8 minutes. Drain well, then toss with 2 tablespoons of olive oil, rosemary, and mustard. Set aside.
- Preheat grill to high heat while preparing the kabobs. Chop all vegetables into chunks that are roughly the same size as the cubed steak, keeping 3 layers of onion together in each chunk. Drizzle vegetables with the reserved marinade.
- Thread alternating pieces of meat, vegetables, and potatoes until the skewers are filled, aiming for 4-5 pieces of steak on each skewer.
- Place kabobs on the grill directly over the heat and reduce heat to medium-high. Grill for 8-10 minutes, flipping every 2-3 minutes, until the meat is cooked medium-rare to medium and the vegetables start to char just around the edges.
- Remove from the grill and rest for 5 minutes before serving.