Steak, Chicken & Shrimp Kabobs

shrimp

🥗Healthier: tofu

💰Cheaper: chicken

Tofu is a plant-based protein that can absorb flavors well.

steak

🥗Healthier: sirloin

💰Cheaper: flank steak

Flank steak is a more affordable cut with great flavor.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Vegetable oil is less expensive and has a neutral flavor.

bell peppers

🥗Healthier: asparagus

💰Cheaper: carrots

Carrots are often cheaper and provide a nice crunch.

Start by preparing the shrimp; place raw shrimp in a bag.

Add butter, honey, and mango puree to the bag with shrimp for marinating.

Seal the bag and shake it up, then refrigerate overnight for marinating.

Cube the T-bone steak into approximately 1-inch pieces.

Cube the chicken breast into 1-inch pieces as well.

Take half of the cubed chicken and half of the cubed steak and marinate them; season the rest.

Use teriyaki seasoning on the marinated chicken and Korean barbecue seasoning on the marinated steak.

Refrigerate the marinated meats overnight.

The next day, prepare for grilling by seasoning the raw chicken with salt, pepper, and garlic.

Mix the seasonings into the chicken in a bowl for even coverage.

Season the shrimp with Southwest smoky chicken seasoning and mix well.

Prepare the skewers by alternating marinated steak, chicken, shrimp, and vegetables like bell peppers and pineapple.

Preheat the smoker to 375°F.

Place the skewers on the smoker and cook for 25 minutes, turning them two or three times during cooking.

After about 20 minutes, check the skewers; they should be done after approximately 10 minutes per side.

Remove the skewers from the smoker and serve.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens