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Mixed Grill Kabobs

Mixed Grill Kabobs

Nutrition Facts
  • cal. (kcal) 327
  • Makes: 6 servings
  • Serving size: 2
  • Prep: 15 mins
  • Marinate: 30 mins
  • Grill: 8 mins
  • Microwave: 2 mins
  • Serving Size: 2 kabobs
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Ingredients

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  • 1 pound sirloin, cut into 1-1/2-inch pieces
  • 1/3 cup light Vidalia onion salad dressing (such as Ken's)
  • 1 green pepper, cored and cut into pieces
  • 1/2 yellow pepper, cored and cut into pieces
  • 1 red onion, peeled and cut into 1-inch half wedges
  • 18 cherry tomatoes rinsed
  • 1 pound boneless, skinless chicken breasts, cut into 1-1/2-inch pieces
  • 1/3 cup light Vidalia onion salad dressing (such as Ken's)
  • 1 medium zucchini, trimmed, halved lengthwise and cut into 1/2-inch rounds or pieces
  • 1 red pepper, cored and cut into pieces
  • orange pepper, cored and cut into pieces
  • 1/2 yellow pepper, cored and cut into 1-inch pieces

Directions

  1. Soak a dozen 12-inch bamboo skewers in warm water.
  2. Beef kabobs. Combine steak and dressing in a resealable plastic bag. Refrigerate to marinate, 30 minutes. Place peppers and onion in one side of a microwave-safe dish. Set aside.
  3. Chicken kabobs. Combine chicken and dressing in a resealable plastic bag. Refrigerate to marinate, 30 minutes. Add zucchini and peppers to dish with peppers and onion. Cover with plastic, venting one corner. Microwave 2 minutes to soften vegetables.
  4. Heat gas grill to medium-high or coals in charcoal grill to medium hot. Begin threading kabobs. Beef Kabobs: Thread 1 beef cube, 1 piece onion, 1 tomato and 1 pepper piece onto a skewer. Continue threading until you have filled a total of 6 skewers. Chicken Kabobs: Thread chicken, pepper piece, zucchini and a different color pepper piece onto a skewer. Continue threading to fill 6 skewers.
  5. Grill chicken kabobs 4 minutes per side, until cooked through, beef kabobs for 3 minutes per side until cooked through. Serve both kabobs with dipping sauce.

Nutrition Information for Mixed Grill Kabobs

Servings Per Recipe: 6
PER SERVING: 327 cal., 11 g total fat (2 g sat. fat), 83 mg chol., 188 mg sodium, 18 g carb. (3 g fiber), 39 g pro.