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Grilled steak and chicken kabobs with veggies on a plate.
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5 from 3 votes

Easy Grilled Steak and Chicken Kabobs

This shish kabob marinade works equally well on steak and chicken, so you can grill both in one easy dinner. It comes together in minutes and gives you tender, flavorful kabobs every time, no separate recipes needed.
Author: Nikki Lee
Servings: 8 servings
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes

Ingredients 

Shish Kabob Marinade

  • ½ cup soy sauce
  • ½ cup olive oil
  • 2 tablespoons Worcestershire sauce
  • 3 tablespoons fresh lemon juice
  • 2 tablespoons dijon mustard
  • 4-5 cloves garlic minced
  • 2 tablespoons brown sugar
  • 1 teaspoon black pepper
  • 1 ½ teaspoon dried oregano you can sub parsley or cilantro

For the Skewers

  • 1.5 pounds steak
  • 1.5 pounds chicken
  • 2-3 large bell peppers
  • 1-2 large onion
  • 2 medium zucchini
  • 2 medium yellow squash
  • 12 ounces whole mushrooms stems removed
  • kosher salt & pepper to taste for the vegetables

Instructions

  • Make the marinade. Whisk together the soy sauce, olive oil, Worcestershire sauce, lemon juice, and dijon mustard until combined. Stir in the garlic, brown sugar, oregano, and black pepper. Reserve a portion of the marinade, ⅓ cup, in a separate container before it touches any raw meat, this is what you'll use for basting later.
  • Soak your skewers. If using wooden skewers, soak them in water for at least 30 minutes so they don't burn on the grill. I prefer to use stainless steel skewers.
  • Cut the meat. Cut the chicken and steak into 1.5 inch cubes. (If you prefer your steak a little more rare, cut the steak into 2 inch cubes.)
  • Marinate separately. Divide the remaining marinade between two bags (or bowls), one for the steak and one for the chicken. Seal, turn to coat, and refrigerate for 2 to 4 hours.
  • Prep the veggies. Cut the bell peppers and zucchini into ¾ to 1.5 inch pieces (or desired size), the onion into chunks (keeping 2 to 3 layers together per piece), and remove the stems from the mushrooms. Sprinkle salt and pepper over the vegetables to taste.
  • Thread the skewers. Once the meat has marinated, place parchment paper or foil on a rimmed baking sheet. Alternate steak, chicken, and vegetables together on the same skewer. Assemble kabobs by placing what each person likes on their kabob, alternating colors and meat(s). Place each kabob on the prepared baking sheet to transport to the grill.
  • Preheat the grill to medium-high, around 400°F - 425°F.
  • Grill. Cook the skewers for about 12 to 20 minutes, turning occasionally and basting with the reserved marinade, until the chicken reaches an internal temperature of 165°F.
    If you're using thighs, they can handle a little more heat, closer to 175°F to 185°F, and actually turn out more tender the further into that range you go.
  • Rest and serve. Let the skewers rest a few minutes before serving.

Notes

Cooking time varies depending on thickness of meat and grill temperature.

Nutrition

Serving: 1 grams | Calories: 452 kcal | Carbohydrates: 13 g | Protein: 29 g | Fat: 32 g | Saturated Fat: 9 g | Polyunsaturated Fat: 4 g | Monounsaturated Fat: 18 g | Trans Fat: 0.04 g | Cholesterol: 82 mg | Sodium: 989 mg | Potassium: 863 mg | Fiber: 3 g | Sugar: 8 g | Vitamin A: 390 IU | Vitamin C: 47 mg | Calcium: 56 mg | Iron: 3 mg

Find it online:

www.soulfullymade.com/easy-grilled-steak-chicken-kabobs/