KITCHEN
STEAKHOUSE KABOBS
4 SERVINGS
2 lbs Chicken Breast or Steak – Cut into 1 1/2" thick cubes
1 ½ lbs Seasonal Vegetables of Choice – like Peppers, Chilis, Squash, Etc. – Cut into 1 1/2" thick cubes
1/2 Cup Olive Oil
1 1/2 Tablespoons Minced Garlic
2 Tablespoons Brown Sugar
2 Tablespoons Wildstyle "Dry Heat" Rub
1 Deseeded & Minced Chili in Adobo Sauce
1 Large Lime – Squeezed onto the kabobs post-grillin
Salt & Fresh Ground Pepper – To Taste, as always!
STEP 1
Soak your wooden kabob skewers in water for a few hours prior to assembly – skip this step if you’re opting for a reusable material.
STEP 2
Cut your chicken breasts or steak into 1 1/2" thick cubes and put them in a large ziplock or reusable silicone bag, like Stasher.
STEP 3
Prepare the marinade in a bowl by whisking all of the ingredients together—saving the lime on the side to use after the kabobs are grilled.
STEP 4
Add the marinade to the bag of chicken breast or steak – coating each cube evenly – before letting it marinade in the fridge for a few hours or overnight.
STEP 5
While your protein is marinating, begin prepping seasonal vegetables ahead of assembling your kabobs.
STEP 6
Fire up your Wildfire Grill to medium-high. Rotate kabobs until all sides are cooked.
STEP 7
Carefully remove the kabobs from the grill and drizzle with fresh lime juice.
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