Nothing says summer like a grilling. Next time you’re searching for the perfect campground meal, remember our words, “you will never go wrong with kabobs”. Today we’re taking you through our easy and delicious chicken and steak kabob recipe to quench your summer BBQ needs. Check out the details below.
This recipe is part of RecVan’s YouTube cooking series: Get Cookin’ RV Style. Each road recipe in this series has a short cooking video hosted by an engaging guest chef, who gives you a deeper look at how to make the recipe. Be sure to subscribe to our YouTube channel for notifications when each new recipe is released.
Disclaimer: Rec Van has no connection to any of the companies, brands or products listed in this recipe, blog post and video, and does not receive any financial consideration from the companies, brands, and products mentioned. No endorsement of Rec Van by the companies, brands and products mentioned should be assumed.
Ingredients for 8-10 Kabobs (about 4-5 servings):
Kabobs:
– 2 Chicken Breasts (about 3/4 to 1 pound total)
– 1 Top Sirloin Steak (about ½ to ¾ of a pound total)
– 1 Red Onion (medium to large size, about 8-12 ounces)
– 1 Green Bell Pepper
– 1 Red Bell Pepper
– 1 Yellow or Orange Bell Pepper
– Salt and Pepper, to taste
Balsamic & Brown Sugar Marinade (Optional) – Makes about 1 cup:
– ½ cup Balsamic Vinegar
– ¼ cup Extra Virgin Olive Oil
– ¼ cup Water
– 2 tsp. Brown Sugar
– 2 tsp.Dijon Mustard
– 2 Garlic Cloves, minced or smashed
– Pepper, to taste
Additional/Substitute Vegetables:
– Zucchini
– Mushrooms
Instructions (step-by-step):
1. Start by making the marinade. In a small bowl, add ½ cup balsamic vinegar.
2. Then add ¼ cup extra virgin olive oil.
3. Add ¼ cup water.
4. Add 2 teaspoons brown sugar.
5. Add 2 teaspoons Dijon mustard.
6. Add 2 minced garlic cloves.
7. Add pepper to taste.
8. Stir everything together and set the marinade aside.
9. Cut the chicken breasts into roughly 1-inch chunks and add them to the marinade bowl.
10. Then cut the steak into roughly 1-inch cubes and add them to the marinade bowl.
11. Chill the bowl of meat for at least 2 hours or overnight.
12. Cut the red onion into roughly 1-inch chunks. Cut the onion in half, then into quarters, and then cut each quarter into thirds. Collect the chunks of onion on a plate or in a bowl.
13. Cut the first of the three colors of bell pepper into roughly 1-inch square pieces. Collect the peppers on a plate.
14. Cut the second color of bell pepper the same and add them to the plate.
15. And finally cut the third color of bell pepper the same and them to the plate.
16. Pull the bowl of marinading meat out of the refrigerator.
17. Start by pushing 2 different colors of pepper onto the skewer and moving them towards the end. Then add a chunk of chicken. And then a chunk of onion.
18. Then add a piece of the third color of pepper and a chunk of steak. This is your pattern you can then repeat again to finish filling the first skewer. Alter the pattern as desired if adding additional vegetables like zucchini or mushrooms. Make sure you leave a little space between each item of food so that the heat from the grill can get in between and cook the meat and veggies.
19. Repeat this process of assembling each kabob until you’ve used up all the meat, peppers, and onions. If you have a few leftover pieces of meat or veggies, you can add 1 to 2 pieces to the end of each skewer to use them up. Line up all of the kabobs on your cutting board for grilling.
20. Heat up the grill.
21. Just before placing the kabobs on the hot grill, rotate and sprinkle each kabob with salt and pepper to your taste.
22. Grill the kabobs until the meat is fully cooked through, rotating them periodically as they grill so you cook all sides.
23. When the kabobs are finished grilling, serve them with any number of side dishes.
Storage: Leftovers store in the refrigerator for up to a week.
Start-to-Finish Time: 3.5 to 4 hours
Cooking Tools Needed:
– Medium mixing bowl
– Mixing spoon
– Measuring cup set
– Measuring spoon set
– Plastic cutting board (for raw meat)
– Kitchen knives
– Cutting board (for vegetables)
– Plates/bowls for collecting vegetables
– 8-10 metal kabob skewers
– Grill
– Tongs for grilling
Nutrition Facts:
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