Chicken & Steak Kabob Recipe

Prep vegetables and proteins

If using wooden skewers, soak them in water for at least 30 minutes to prevent burning. Trim any excess fat from the steak and remove any cartilage from the chicken thighs. Cut chicken and steak into 1 to 1 1/4-inch cubes so pieces will cook evenly. Core the bell peppers and cut into roughly 1-inch squares. Peel the red onion and cut into wedges large enough to thread. Slice zucchini into 1/2-inch rounds or half-moons if large. Keep cherry tomatoes whole.

Assemble skewers

Thread pieces onto skewers alternating protein and vegetables — for example: chicken, bell pepper, steak, onion, zucchini, cherry tomato. Leave about 1/2 inch space at each end of the skewer for handling. Aim for even spacing so skewers rotate and cook evenly. Reserve any leftover marinade for basting.

Grill skewers

Preheat grill or grill pan to medium-high (about 400°F/205°C). Oil the grates lightly. Place skewers on the grill and cook for 10–14 minutes total, turning every 2–3 minutes. Use a meat thermometer: chicken should reach 165°F (74°C) and steak 130–135°F (54–57°C) for medium-rare, or adjust to your preferred doneness. During the last 4 minutes, baste occasionally with reserved marinade to build flavor and gloss.

Rest and serve

Transfer skewers to a platter and let rest 5 minutes so juices redistribute. Sprinkle with chopped parsley and serve with lemon wedges for squeezing over the kabobs.

Make the marinade by whisking together olive oil, soy sauce, lemon juice, brown sugar, minced garlic, smoked paprika, ground cumin, dried oregano, red pepper flakes, salt, and black pepper in a medium bowl until combined.

Divide the marinade: place the cubed chicken in one resealable bag and the cubed steak in another. Pour roughly half of the marinade into each bag so proteins are well coated. Reserve about 2 tablespoons of the marinade (do not reuse any marinade that has touched raw meat unless you boil it) for basting during grilling by placing it in a small saucepan and bringing to a simmer for 2 minutes to ensure food safety.

Marinate chicken and steak in the refrigerator for at least 30 minutes and up to 4 hours. If marinating longer than 2 hours, flip the bags once to ensure even flavor distribution.

After resting, sprinkle the kabobs with chopped parsley and serve with lemon wedges on the side. Squeeze lemon over each skewer just before eating for bright acidity.