Chicken and Steak Kebabs

PersonalPoints™ per serving

Total Time: 2 hr 30 min

Prep: 20 min

Cook: 10 min

Serves: 4

Easy

A simple marinade made with fresh garlic and rosemary lends an amazing flavor to classic grilling fare. To make sure all the ingredients cook evenly, be sure that you cut the chicken, beef, and vegetables all the exact same size. Serve over rice or couscous for a quick weeknight supper or double this recipe to serve a crowd. You could substitute eggplant, orange of bell pepper yellow summer squash with equally delicious results. If you don’t have metal skewers, you can use wooden ones instead but you’ll need to soak them in water for about 30 minutes before you thread the ingredients or otherwise the ends of the skewers will burn.

Ingredients

2 tbsp Dijon mustard
1 tbsp Balsamic vinegar
1 tbsp dark brown sugar
1 tbsp Olive oil, extra virgin
2 tsp Rosemary, fresh, minced
2 tsp minced garlic
1 tsp fresh thyme, minced
1 tsp Kosher salt
¼ tsp black pepper
½ pound uncooked boneless skinless chicken breasts, cut into 16 cubes
½ pound uncooked lean tenderloin beef, cut into 16 cubes
1 medium uncooked zucchini, cut into 24 chunks
1 large sweet red pepper cut into 24 chunks
4 medium uncooked scallions, cut into 6 pieces each
2 sprays cooking spray

Instructions

In a glass dish, combine mustard, vinegar, sugar, oil, rosemary, garlic, thyme, salt and pepper; add chicken and beef. Toss to coat and marinate for at least 2 hours or overnight.
When ready to cook, thread each of 8 long metal skewers with 3 pieces of each vegetable, 2 pieces of chicken and 2 pieces of beef; brush any remaining marinade over skewers.
Coat a grill or grill pan with cooking spray; heat to medium-high. Grill skewers, turning frequently, until chicken is firm and cooked through, about 10 minutes.
Serving Size: 2 skewers of Chicken and Steak Kebabs!