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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