Grilled Steak Chicken Kabobs
Fire up your grill for these irresistible Grilled Steak Chicken Kabobs—an ultimate crowd-pleaser combining tender cubes of sirloin steak and juicy chicken breast, perfectly marinated in a tangy blend of soy sauce, lemon juice, honey, and aromatic spices. Threaded with vibrant red and yellow bell peppers, zucchini, and red onion, these colorful kabobs deliver a mouthwatering balance of savory, smoky, and slightly sweet flavors in every bite. Ready in under an hour, they make an ideal barbecue centerpiece or weeknight dinner. Pair them with a fresh salad, fluffy rice, or warm grilled bread for a complete meal that’s as visually stunning as it is delicious! Perfect for summer grilling sessions or any time you crave chargrilled perfection, these kabobs will leave your guests craving more.
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Recipe Information
Ingredients
- 1 pound boneless chicken breast
- 1 pound sirloin steak
- 1 red bell pepper
- 1 yellow bell pepper
- 1 zucchini
- 1 red onion
- 3 tablespoons olive oil
- 3 tablespoons soy sauce
- 2 tablespoons lemon juice
- 2 tablespoons honey
- 3 cloves minced garlic
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 12 wooden skewers (soaked in water for 30 minutes)
Instructions
Cut the chicken breast and sirloin steak into 1.5-inch cubes, ensuring uniform size for even cooking.
Slice the red and yellow bell peppers, zucchini, and red onion into large bite-sized pieces.
In a medium bowl, whisk together olive oil, soy sauce, lemon juice, honey, minced garlic, paprika, dried oregano, salt, and black pepper to create the marinade.
Place the chicken and steak pieces in separate zip-top bags. Divide the marinade evenly between the two bags. Seal the bags and massage to coat the meat evenly. Refrigerate for at least 30 minutes or up to 2 hours for maximum flavor.
If using wooden skewers, soak them in water for at least 30 minutes to prevent burning on the grill.
Preheat your grill to medium-high heat (375–400°F).
Assemble the kabobs by threading chicken, steak, bell peppers, zucchini, and red onion onto the skewers, alternating as desired.
Lightly oil the grill grates to prevent sticking. Place the kabobs on the grill and cook for 10–12 minutes, turning every 3–4 minutes, until the chicken is fully cooked (165°F internal temperature) and the steak reaches your preferred doneness (125°F for medium-rare, 135°F for medium).
Remove the kabobs from the grill and let them rest for 5 minutes before serving.
Serve the grilled steak chicken kabobs with your favorite dipping sauces or alongside rice, salad, or grilled bread.
Nutrition Facts
Calories |
2350 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 111.1 g | 142% | |
| Saturated Fat | 30.5 g | 152% | |
| Polyunsaturated Fat | 8.7 g | ||
| Cholesterol | 762 mg | 254% | |
| Sodium | 7413 mg | 322% | |
| Total Carbohydrate | 78.2 g | 28% | |
| Dietary Fiber | 8.7 g | 31% | |
| Total Sugars | 46.6 g | ||
| Protein | 264.1 g | 528% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 222 mg | 17% | |
| Iron | 16.1 mg | 89% | |
| Potassium | 3875 mg | 82% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
