Saturday, May 11, 2013

Easy Company Shish Kabob Dinner Recipe!

Yield: 32 kabobs


500 g boneless chicken breasts
500 g round steaks
500 g pork loin (my kids are not big meat eaters and I will sometimes use sliced up smokies in addition to this meat)

assorted vegetables

green pepper
yellow pepper
red pepper
cherry tomatoes
onion (I occasionally use pineapple tidbits as well)
1 (16 ounce) bottle Catalina dressing
1 (16 ounce) bottle Italian salad dressing
bamboo skewer (approx. 32)


1 Cut meat into small bite size cubes and place in ziploc bags.
2 Pour Catalina dressing over meat and refrigerate overnight.
3 Cut vegetables into small bite-size pieces and place in a ziploc bag about 5-6 cups.
4 Pour the Italian dressing over vegetables and refrigerate overnight.
5 You can also soak the bamboo skewers overnight to prevent them from burning.
6 The next day, place meat and vegetables onto skewers, alternating colors for appeal.
7 Be sure sure to start and end with meat to prevent everything from slipping off during grilling.
8 I usually use 3-4 pieces of meat per skewer and lots of veggies.
9 Barbecue over medium heat for approx 10-15 minutes or until done.


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