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Nutrition Facts
Serving Size 1 (401g) Recipe makes 6 servings
Calories 541
Calories from Fat 279		(51%)
Amount Per Serving		%DV
	Total Fat 31.0g	47%
	Saturated Fat 9.2g	45%
	Monounsaturated Fat 11.7g
	Polyunsaturated Fat 7.1g
	Trans Fat 0.0g
Cholesterol 86mg		28%
Sodium 1428mg		59%
Potassium 714mg		20%
Total Carbohydrate 12.5g		4%
	Dietary Fiber 1.7g	6%
	Sugars 3.9g
Protein 26.2g		52%
detailed view... how is this calculated?

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Grilled Steak and Chicken Kabobs

Recipe #281284 | 1¼ hours | 1 hour prep | add private note

⁽⁵⁾ RATE IT NOW Print Recipe

By: Gatorbek
Jan 23, 2008

This is modified from "Saving Dinner" by Leanne Ely, one of our family faves. Of course, all chicken or all beef is yummy, too, and sometimes I use whatever peppers I have on hand.

SERVES 6 -8 (change servings and units)

Ingredients

3/4 cup dry sherry
1/2 cup soy sauce
4 tablespoons vegetable oil
3 garlic cloves, minced
3-4 chopped green onions
1 tablespoon fresh ginger
1 lb chuck steak, cut into 1 inch pieces
1 lb chicken, cut into 1 inch pieces
1 red bell pepper, cut into 1 inch pieces
1 yellow bell pepper, cut into 1 inch pieces
1 green bell pepper, cut into 1 inch pieces
1 white onion, cut into 1 inch pieces
skewers

Directions

1
Combine sherry, soy sauce, oil, garlic, green onion, and ginger in a 1 gallon zipper bag.
2
Squish to combine.
3
Add meat, peppers, and onion.
4
Refrigerate at least 1 hour, overnight is better.
5
Soak bamboo skewers, or use metal ones.
6
Preheat grill to medium high heat.
7
Alternate skewering meat and veggies until all ingredients are used up.
8
Place kabobs on grill, turning every two minutes to desired doneness.
9
FYI - the peppers and onions will remain crisp tender. If you leave the kabobs on until the veggies are soft, your meat will be way overdone! If you prefer softer grilled veggies, make separate kabobs for meat and veggies so the veggies can cook longer.
10
Also, if you want your beef medium rare, make separate kabobs for the beef and the chicken. Be creative!

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Featured Reviews for This Recipe

From: ARathkamp

On Nov 30, 2008

Great marinade for the steak! I made a few alterations just for what we had on hand and it turned out great. I had to substitue burgundy cooking wine for the sherry, and we used boneless pork ribs (cut into cubes) dusted with season salt instead of chicken. For the beef we used bonless beef ribs. Leting the beef marinate in the sauce was just perfect!

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From: Color Guard Mom

On Aug 30, 2008

Very good. I really liked the flavor of the meat and veggies. Very easy to prepare and the crunchier veggies were a bonus! Thanks for posting! Made for the I Recommend Tag Game.

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From: ~Nimz~

On Jun 28, 2008

We really enjoyed this. The marinade is full of flavor and I made as written. The weather was so bad that I wasn't able to grill it so I turned it into a stir-fry which worked very well. Thanks Gator. I'll make this again.

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From: Susiecat too

On Apr 4, 2008

Yum, yum, yum! My family wolfed this down for dinner last night, hardly a peep to be heard in the kitchen for all that excited eating going on! It was cold and rainy last night, so rather than make hubby stand outside, I cooked this by roasting in the oven, then turning on the broiler a bit to brown it. It was delicious. Thanks, Gatorbek!

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Read all 5 reviews