Cooking Kabobs On The Grill

Grilled Steak and Chicken Kabobs Recipe

When I was in college and dating this super hot chick named Patti, we would often make visits to her sister that lived in Iowa.

I know, I know…Iowa? No, not a crazy happenin' place. No, not a mecca for great BBQ. Yes, the pigs outnumber the people. Yes, there really IS a lot of corn. Yes, we visited Field of Dreams and I pitched off the mound and it was one of the happiest moments of my life.

Sorry, got sidetracked.

Steak and Chicken Kabobs on a Charcoal Grill

So, Iowa. My sister-in-law, Lisa, made absolutely delicious shishkabobs one visit. I still remember watching her cut the meat and put together the ingredients. This was before my days of creating marinades and such. I was in awe. My parents didn't really marinade. Lisa was marinating the day BEFORE we were to eat it!

Huh?? Crazy.

Cooked Steak and Chicken Kabobs

Then Keith (Yes, the same Keith that was the inspiration behind my Ultimate Omelette), grilled them up the next day and I was in heaven. Absolutely delicious shiskabobs.

Plus, I love the name shishkabob.

So, direct from Iowa…with a few of my personal tweaks, your Field of Shishkabob Dreams come true.

Tips to Make Your Kabobs Extraordinarily Great

The tip that will make the biggest difference in your kabobs is to make:

Steak Kabobs
Chicken Kabobs

and to not make Steak and Chicken kabobs.

The sirloin steak kabobs are going to be perfectly cooked when the meat reaches an internal temperature of 135-140F. At this temperature they are going to be tender and juicy.

The chicken kabobs will only be safe to eat once they reach an internal temperature of 165F.

If you put steak and chicken on the same kabob then you will need to cook the steak to 165F which will make it tough and dry. Keep the proteins separate and you can cook them both to their perfect temperatures.

The second biggest tip is to set up your grill with a two zone temperature system (Hot Side/Cool Side). There is a lot of sugar in the marinade and it will burn if you grill over direct heat for the entire cook. Having a cool spot to move the kabobs and cook them with indirect heat can make the grilling process a little more enjoyable.

Grilled Steak and Chicken Kabobs Recipe

Grilled Steak and Chicken Kabobs

Prep Time 20 mins

Cook Time 15 mins

Total Time 35 mins

Marinade:
1/2 cup worchestershire
1/3 cup cup oil
1/4 cup honey
1/4 cup vinegar
1/2 tsp. curry powder
1/4 teaspoon pepper
1/4 teaspoon salt
1/4 cup brown sugar
#1 cubed chicken breast or #1 cubed sirloin steak if it's cut, it will soak up more marinade.

Combine ingredients and marinate overnight or at least several hours.
Soak the skewers in water for at least 30 minutes so they don't burn.
Skewer the marinated meat and veggies - alternating the different items.
Place on grill over direct heat for about 15-20 minutes until meat is done to your preference. Steak will take less time to finish than the chicken.