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Beef or Chicken Shish Kabobs

Delicious, hearty and easy to make
Prep Time20 minutes
Active Time25 minutes
Total Time45 minutes
Course: Appetizer, Main Course, Side Dish
Cuisine: American, Puerto Rican
Keyword: Adobo, Beef, Chicken, Vegetables, Veggies
Yield: 4
Author: Terry G.
Cost: 25

Equipment

  • 12 Scewers
  • 1 BBQ Grill

Materials

  • 1-2 lbs London Broil or other cut of Beef Cubed
  • 1-2 Lbs Chicken Breast Cubed
  • 1-2 Cups Low Sodium Beef Broth
  • 1-2 Cups Low Sodium Chicken Broth
  • 1-2 Green Bell Peppers Chopped into large pieces
  • 1-2 Red, Organge and/or Yellow Bell Peppers Chopped into large pieces
  • 1 Onion
  • 1 Pineapple chunks Optional
  • 1-2 Tbsp Lauri Lee's Low Sodium Adobo Dip Mix for Marinade
  • 1-2 Tbsp Lauri Lee's Ultra Low Sodium Adobo Seasoning Blend
  • 16 Mushroom caps Optional
  • 16 Cherry Tomatoes Optional
  • 2 Small Zucchini, Sliced Optional

Instructions

  • FOR BEEF: In a large bowl or marinade bag, mix low sodium beef broth with Lauri Lee's Low Sodium Adobo Dip. Add Cubed beef and mushroom caps (if using) and let sit overnight in the refrigerator.
  • FOR CHICKEN: In a large bowl or marinade bag, mix low sodium chicken broth with Lauri Lee's Low Sodium Adobo Dip (can substitute for Lauri Lee's low sodium Garlic & Herb Dip for a different flavor). Add Cubed Chicken and any veggies you are using. Let sit overnight in the refrigerator.
  • Preheat outdoor grill on high heat and lightly oil the grate.
  • FOR BEEF: Remove Beef and Mushrooms from bag, shaking off any excess liquid. Pour marinade in a small sauce pan and heat to a boil on med-high heat. Reduce heat to med-low and simmer for 10 minutes. Set aside for basting.
  • FOR BEEF: Thread beef and veggies in an alternating pattern onto skewers. Season with Lauri Lee's Ultra Low Sodium Adobo Seasoning Blend
  • FOR BEEF: Cook the skewers on the grill turning often and basting until browned on all sides and beef is no longer pink in the center – about 15 minutes (internal temp 145)
  • FOR CHICKEN: Remove Chicken and veggies from the bag, thread chicken and veggies in alternating patterns onto skewers. Season with Lauri Lee's Ultra Low Sodium Adobo Seasoning Blend or Lauri Lee's Ultra Low Sodium Garlic & Herb Seasoning Blend.
  • FOR CHICKEN: Grill 5-7 minutes on each side until chicken is done (internal temp 165℉)