Chicken and Beef Kabobs

 



I took 6 medium sized chicken breast and cut them into 2- 3 inches cubes

                       I used stew meat for the beef kabobs. I purchase 3 packs of beef stew meat

                   I used one full white onion and cut it into fourths

        1 1/2 Large red bell peppers (cut into 2 inch pieces)

                        2 medium sized yellow bell peppers  (cut into 2 inch pieces)

                   2 Large Green bell peppers (cut into 2 inch pieces)

         One green zucchini. (sliced 1/2 inch thick) 

        When doing kabobs, I honestly do not measure the seasonings. I use a dry rub on these, instead of a liquid marinade

            I have two sets of sticks. I have a metal set and the actual wood ones. I recall reading that you  should soak the sticks in water for 30 minutes before adding the food to them. I lay a large piece of wax paper over the counter top. I place the meats and vegetable in my preferred order.  

I evenly spread the seasoning on both sides of the kabobs and let them sit for about an hour. I did not refrigerate or cover the meat after I seasoned it.

I cooked each side for about 7-9 minutes constantly turning and ensuring that they did not end up Cajun style.

Once they are cooked to your desired level of thoroughness, serve and Enjoy!