Grilled Kebab Combinations

Ingredients

GREEK SHRIMP KEBABS STEAKHOUSE SIRLOIN KEBABS ITALIAN CHICKEN KEBABS
1 lb (450 g) peeled, deveined shrimp 16–20 per pound, tails removed 1 lb (450 g) beef sirloin, cut into 1.5" (4-cm) cubes 1 lb (450 g) boneless, skinless chicken breasts, cut into 1.5" (4-cm) cubes
1 tbsp (15 mL) canola oil 2 tbsp (30 mL) canola oil 2 tbsp (30 mL) canola oil
2 tbsp (30 mL) Greek Rub 1–2 tbsp (15–30 mL) Crushed Peppercorn & Garlic Rub 2 tbsp (30 mL) Sweet Basil Rub
3 red bell peppers, sliced into 1" (2.5-cm) pieces 1 medium red onion, sliced into 1" (2.5-cm) pieces 3 medium zucchini, sliced into ½" (1-cm) thick discs
2 pkgs (12 oz/350 g each) quartered marinated artichokes, drained 2 pkgs (8 oz/250 g each) baby bella mushrooms (if they’re too large, cut them into halves or fourths)

2 medium red bell peppers, sliced into 1" (2.5-cm) pieces

Grill for 7–9 minutes, turning occasionally, or until grill marks appear and the shrimp is opaque. Grill for 9–11 minutes for medium doneness, turning occasionally. Grill for 12–16 minutes, turning occasionally, or until grill marks appear and the chicken is cooked to 165°F (74°C).

Directions

  1. Soak 12 wooden skewers in water for about 30 minutes before grilling.

  2. Combine the meat, oil, rub, and vegetables in a large mixing bowl and mix to coat. Thread the meat and vegetables onto the skewers.

  3. Preheat the Indoor Outdoor Portable Grill for 5 minutes on medium heat.

  4. Grill about 5–6 kebabs at a time, according to instructions in the chart. Rotate them around the grill to ensure even cooking.

  5. Remove the kebabs from grill and repeat with the remaining uncooked kebabs.

Yield:

  • 4  servings

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