Beef and Pork Kabobs.

pork

🥗Healthier: chicken

💰Cheaper: tofu

Chicken is leaner and tofu is a plant-based option.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a higher smoke point, and canola oil is less expensive.

Soak bamboo skewers in water for 30 minutes to 1 hour if using them; metal skewers can be used repeatedly without soaking.

Cut boneless ribeye steak into chunks about 3/4 to 1 inch thick, leaving some fat on.

Cut country style ribs into equal-sized pieces to prevent drying out during grilling.

In a bowl, combine a whole bottle of Italian dressing, 1 tablespoon of thyme, and 1 tablespoon of oregano; mix well.

Place the beef in a Ziploc bag, pour in the Italian dressing mixture, seal the bag, and refrigerate to marinate until later.

Prepare the marinade for the pork by mixing 3/4 cup of Sprite, 1/4 cup of lemon juice, a squirt of lime juice, 1/2 cup of soy sauce, 1 tablespoon of minced garlic, 1/4 cup of brown sugar, and 1/2 tablespoon of salt and pepper in a bowl.

Pour the marinade over the pork in a Ziploc bag, seal it, and refrigerate for 7-8 hours.

Gather ingredients for skewers: zucchini, yellow squash, bell peppers, onions, shiitake mushrooms, and baby bella mushrooms.

Assemble the skewers by alternating pieces of beef, pork, and vegetables as desired; no specific order is required.

Preheat the grill to medium heat.

Place the skewers on the grill and cook for about 3-4 minutes before rotating them.

After 3 minutes, check the skewers and rotate them, applying marinade as needed.

After another 3 minutes, check the internal temperatures of the meat; beef should be at least 160°F and pork at least 145°F.

Remove the skewers from the grill once cooked through and let them rest before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens