It is getting way too hot here in Southern California. When the weather gets like this, I try to avoid cooking in the kitchen. These kabobs are ridiculously simple, you can transport them raw then take them to the backyard (or the beach) and grill them there. Also, the fact that you can eat these with your fingers means no silverware. I love it when I don’t have to do dishes.
Kabobs 2 Ways (Makes a lot)
-2 large chicken breasts, but into about 1-inch cubes
-about 2 lbs cubed stew beef
-apple cider vinegar
-gluten free soy sauce or coconut aminos
-honey or agave nectar
-juice from 1 lemon, 1 lime, and 1 orange
-1 shallot, minced
-3 cloves of garlic, minced
-dried oregano, red pepper flakes, pepper, sea salt, cayenne pepper
-lots of veggies, cut into pieces about the same size as your meat (I used cherry tomatoes, mushrooms, onions, zucchini, and bell peppers)
If your skewers are wooden, soak them so they don’t catch on fire while you’re grilling them. If not wooden, then no worries!
Get three large mixing bowls. In one, combine your beef with pepper, red pepper flakes, equal parts of honey (or agave) and apple cider vinegar, and a half part of soy sauce or coconut aminos. Set aside and allow to marinade.
In the another bowl, combine your chicken with the shallots, garlic, citrus juice, oregano, salt, cayenne, and pepper. Allow to marinade.
Place your prepped veggies in the other bowl.
Set up your stations! I usually fully line a dish with foil twice. I put my raw kabobs there, then once they are on the grill, I remove the foil and use the same dish for the cooked kabobs.
Start shanking your meat. Just kidding, but start skewering your meat and veggies.
You will have to forgive me, I don’t have photos of my chicken kabobs or the finished product. Grill until fully cooked. I served me leftover chicken kabobs with guacamole on top. Super good. Enjoy! It’s summertime (well, at least it feels like it), so start grilling!