Shish Kabob

Shish kabob


  • 1 Lb. of Chicken Breast (cubed)
  • 1 Lb. of Steak NY Sirloin or Steak Tips (cubed)
  • 1 Container of Cherry Tomatoes(rinse and dry)
  • 1 Container of Mushrooms (rinse and dry)
  • 1 Squash (green or yellow, rinse, dry and cube)
  • 1 Pepper (cubed)
  • 4 Tablespoons of Olive Oil
  • 2 Tablespoons of Balsamic Vinegar
  • 1 Tablespoon of Dijon mustard
  • 3 Cloves of Garlic (minced)
  • ½ Teaspoon of Crushed Red Pepper Flakes
  • 2 Teaspoons of Italian Seasoning
  • 1 Teaspoon of Black Pepper
  • 1 Teaspoon of Salt
  • 12 Wooden Skewers (soaked)


  1. Soak the skewers in water for 30 minutes.
  2. Cut and put all vegetables in a bowl together.
  3. Cut and put the chicken in a separate bowl and then the red meat in a separate bowl, while you prepare the marinade.


  1. Add all the wet ingredients together, everything that was NOT a vegetable or meat. (oil, vinegar, mustard, garlic, pepper flakes, Italian seasoning, salt, and pepper).
  2. Pour the marinade all over the 3 bowls evenly, marinate for 2 hours before cooking.

(If you wanted to do this a day ahead of time, just put each mixture into a gallon size freezer bags instead of a bowl & put in the fridge.)

Add your choice of meats and vegetables on your pre-soaked skewers and grill.