Chicken And Beef Kabobs
Juicy chicken and beef kabobs with vegetables, marinated in a tangy, savory sauce, perfect for outdoor grilling and gatherings with bold flavors and colorful presentation.
Ingredients
- 1/4 cup cooking oil ⓘ
- 3 tablespoons soy sauce ⓘ
- 2 tablespoons lemon juice ⓘ
- 1 tablespoon prepared mustard ⓘ
- 1 tablespoon Worcestershire sauce ⓘ
- 1/2 teaspoon seasoned salt
- 1 clove garlic, minced ⓘ
- 1 teaspoon tarragon leaves ⓘ
- 1/2 pound chicken, cut into 1-inch pieces ⓘ
- 1/2 pound beef, cut into 1-inch pieces ⓘ
- 16 mushrooms ⓘ
- 16 carrots, cooked ⓘ
- 4 small onions, cut into quarters ⓘ
- 15 small green peppers, cut into 1-inch pieces ⓘ
Instructions
- Combine cooking oil, soy sauce, lemon juice, prepared mustard, Worcestershire sauce, seasoned salt, minced garlic, and tarragon; blend well.
- Add the chicken and beef pieces to the marinade, ensuring they are well coated.
- Cover and chill in the refrigerator for at least 4 hours to marinate.
- Thread the marinated chicken, beef, mushrooms, cooked carrots, quartered small onions, and cut green peppers alternately onto skewers.
- Grill the skewers over medium heat, basting with remaining marinade and turning occasionally, until the meat is browned and cooked through, about 8 to 10 minutes.
Tips & Substitutions
For extra flavor, marinate the chicken and beef overnight. If you don't have tarragon, try substituting it with dried thyme or oregano. Use skewers soaked in water to prevent burning on the grill. For a colorful addition, consider adding bell peppers or zucchini. This recipe is versatile; feel free to experiment with your favorite vegetables. Serve with a side of Deluxe Potato Soup for a hearty meal.
Serving Suggestions
Serve the kabobs hot off the grill with a refreshing salad or some grilled corn on the cob. They pair beautifully with Chicken Spaghetti Rotel for a satisfying meal. For a complete dinner, consider adding some rice or couscous on the side. Garnish with fresh herbs for a pop of color.
Storage & Reheating
Store any leftover kabobs in an airtight container in the refrigerator for up to three days. To reheat, place them on a grill or in the oven at 350°F (175°C) for about 5-7 minutes, turning occasionally to heat evenly. Avoid reheating in the microwave, as it can make the meat tough.
Nutrition & Diet Analysis (per serving)
Each serving of Chicken And Beef Kabobs contains roughly 628 calories, with 23g protein, 45g carbohydrates, and 43g fat. It is an excellent source of vitamin A (242% of the Daily Value), vitamin C (136% of the Daily Value), and protein (46% of the Daily Value). Note that it is relatively high in sodium, at 3000mg per serving (130% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use different meats for the kabobs?
Absolutely! You can substitute the chicken and beef with pork, shrimp, or even tofu for a vegetarian option. Just adjust the cooking time accordingly, as different proteins require varying grilling times.
How do I prevent the vegetables from burning on the grill?
To prevent burning, cut the vegetables into larger pieces and soak wooden skewers in water before grilling. You can also grill the vegetables separately on a lower heat setting, ensuring they cook through without charring.
What dipping sauces go well with these kabobs?
A tangy yogurt sauce or a spicy garlic sauce complements the kabobs nicely. You can also serve them with a side of barbecue sauce or a homemade tzatziki for a refreshing contrast to the savory flavors.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).