Steak and Chicken Kabobs on the Grill

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These steak and chicken kabobs on the grill are perfectly seasoned and so tender the meat practically melts in your mouth! 

It’s grilling season year round at my house, but during spring, summer, and fall, we rarely use our kitchen because the weather is too nice not to be outside cooking and enjoying the fresh air poolside. These chicken and beef kabobs are the perfect main dish no matter what the season or occasion is. 

After years of trial and error making shish kabobs with bamboo skewers and wooden skewers, I’ve found that metal skewers actually work best. Not only do you not have to soak them in warm water prior to grilling, but they get so hot they cook the meat in less time and cook the inside more evenly. And who doesn’t love juicy steak and chicken hot off the grill?!

Ingredients

Chicken breasts: I use chicken breast tenderloins because they’re easy to cut into small pieces, but full sized chicken breasts work too when cut into bite-sized chunks

Steak: Ribeye is my favorite cut of beef for this recipe. Just make sure to trim a lot of excess fat so you’re left with tender meat. You can use whatever cut of beef you prefer for these steak kebabs. New York strip steak is a really good choice as well. Flat iron steak is an economical option but it doesn’t get as tender

Kosher salt: It has to be kosher salt. Pink Himalayan, sea salt, and table salt don’t tenderize the meat as well as kosher salt does

Garlic powder: Any brand of granulated garlic works in this recipe. I haven’t tested this recipe with fresh garlic

Onion powder: Any brand of granulated onion works 

Veggies

We usually just make the meat kabobs and then serve with a side of pasta salad or a wedge salad. But adding fruits and veggies to the skewers adds great flavor. I do recommend using separate kabobs for the meats and veggies.

Some of my favorite fruits and veggies for kabobs:

Cherry tomatoes

Bell peppers (red bell pepper, green bell pepper)

Red onion

Yellow squash

Green onion

Pineapple chunks

Yellow onion 

Zucchini 

Directions

Grills tend to cook at different rates, so your grilling time may vary slightly from mine. But for best results, we use medium high heat to grill kabobs.

Preheat your grill to medium-high heat and make sure to clean your grill grates. You can also lightly spritz the grates with olive oil or avocado oil cooking spray so the meat doesn’t stick

To a medium bowl, add beef chunks, bite size pieces of chicken, and seasoning blend. Stir to combine, making sure the meat is coated with the seasoning (my favorite way to do this is with clean hands)

Start building your skewers, being careful not to stab yourself. Place meat on skewers in an alternating pattern by placing chicken on skewer followed by steak and then repeat the process until the skewer is full. You could also make one skewer full of chicken and another full of just steak if you prefer your steak to be more rare

Place kabobs on prepared hot grill. Cook for about 6 minutes on one side and then flip the skewers over (use an oven mitt so you don’t burn yourself) and cook another 4-6 minutes until cooked through

Important Tips

If you’re using wooden skewers, make sure to soak them in water for at least 1 hour prior to grilling to prevent them from burning. I like to use a tall water bottle or ziploc bags for this

Combine the seasoning in a small bowl. This seasoning works great with different types of meat, so if you’re grilling shrimp or even cooking fish, give this seasoning mix a try. It makes a great steak seasoning off the kabob as well

If you don’t have access to a grill, use a grill pan on your stove for the same effect

?Wear an oven mitt when handling hot skewers so you don’t burn yourself!

Pairs well with:

Rice Pilaf

Gluten Free Ranch Pasta Salad

Wedge Salad

Southwest Pasta Salad

French Style Canned Green Beans

Greek Pasta Salad