Weekend Fare: Kabobs

We recently had a family gathering and made beef and chicken kabobs. They were delicious! I marinated the meats, soaked the bamboo skewers in water, and then slid the chunked meat onto the sticks. My brother took over with the grilling but they were delicious served with a side of rice and salads.

Both of these recipes were adapted from the Food Network website (Alton Brown & Emeril Lagasse).



STEAK KABOBS
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1/2 cup olive oil
1/3 cup soy sauce
4 scallions, washed and cut in 1-inch pieces 
2 large cloves garlic
1/4 cup lime juice
1/2 teaspoon red pepper flakes
1/2 teaspoon ground cumin
3 tablespoons brown sugar
2 pounds steak, cut into 1 - inch pieces

Combine all ingredients and pour over the steak pieces. Marinate for at least 2 hours. Skewer meat and grill to desired doneness.

CHICKEN KABOBS
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4 chicken breasts, cut into 1 -inch cubes
Kosher salt
1/3 cup good olive oil
2 teaspoons grated lemon zest (2 lemons)
1/3 cup freshly squeezed lemon juice
1 tablespoon minced garlic (3 cloves)
1 tablespoon minced fresh rosemary leaves
Freshly ground black pepper

Sprinkle the chicken with salt. Combine the olive oil, lemon zest, lemon juice, garlic, rosemary, and 1 teaspoon pepper in a small measuring cup. Place the chicken in a ceramic or glass dish. Pour the lemon marinade over the chicken pieces. Cover the dish with plastic wrap and refrigerate for at least 4 hours or overnight. Stir the chicken 2 or 3 times while marinating. Skewer chicken and grill until done.