• 3 Ratings
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Ingredients

Directions

  • Soak a dozen 12-inch bamboo skewers in warm water.

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  • 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.

  • 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.

  • 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.

  • 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 Facts

327 calories; 11 g total fat; 2 g saturated fat; 83 mg cholesterol; 188 mg sodium. 18 g carbohydrates; 3 g fiber; 39 g protein;

Reviews

3 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 2