Chicken & Steak Kabobs

Steak Kabobs:

2 pounds lean beef cut into 2 inch cubes

(Use cuts such as tri-tip, London broil, top sirloin, or top loin. I used tri-tip and trimmed a lot of fat. If you marinate longer you could use tougher cuts of meat.)

Marinade:

2 T beef stock

2 T balsamic vinegar

1 T Worcestershire sauce

1/4 cup olive oil

1/2 tsp. onion powder

1/2 tsp. garlic powder

1 tsp. steak seasoning (any brand, I used my homemade Montreal Steak Seasoning)

1/2 tsp. dried thyme

1/2 tsp. dried oregano

black pepper to taste

2 bay leaves

Trim most of the visible fat from the meat and cut into 2" cubes.

Stir together the beef stock, balsamic vinegar, Worcestershire sauce, olive oil, onion powder, garlic powder, steak seasoning, dried thyme, dried oregano, black pepper, and add bay leaves. Put meat cubes into the smallest Ziploc bag (or plastic container with a snap-tight lid) that will fit all the meat, then pour in the marinade. Marinate meat at least 4-6 hours in the refrigerator (or longer is fine if you're gone all day.)

When ready to cook, preheat grill to medium-high. Put meat tightly on skewers and let it come to room temperature while the grill heats.

Grill kabobs to desired doneness, turning as soon as you get some browned spots on the first side. Cooking time will depend on the thickness of the meat and how hot your grill is, but approximate times would be about 8-10 minutes for rare, 10-12 minutes for medium rare, or 12-15 minutes for medium. With kabobs it's easy to take off one piece of meat and cut into it to see if it's done to your liking, or use a digital meat thermometer to check the temperature.

Let the kabobs rest for at least 5 minutes before serving.

Chicken Kabobs:

2 lbs chicken breasts, cut in cubes

Marinade:

4 Tbls vegetable oil

2 tsp vinegar

1 tsp sea salt

1 tsp black pepper

1 tsp garlic powder

1 tsp chili powder

1 tsp cumin

1 tsp dried parsley or 1 Tbls fresh parsley, chopped

1/2 tsp cayenne pepper

• 1. In a large gallon sized ziplock back, combine all marinade ingredients together.

  2. Add chicken chunks to the bag, close it, and shake the bag so that the marinade coats the chicken.

  3. Allow the chicken to sit in the bag for 30 minutes, then thread each piece of chicken on a bamboo skewer. Discard leftover marinade. Add veggies if you want.

  4. Heat your grill or a grill pan to medium high heat.

  5. Place the skewers on the grill and cook for 12-15 minutes or until chicken juices run clear. Be sure to flip the skewers for even cooking.

recipe from www.auntbsfavorites.blogspot.com