Grilled Beef & Chicken Kabobs

Ingredients

2 pounds of steak or tender beef, cut into 1" chunks
2 pounds of chicken breast, cut into 1" chunks
Bamboo skewers for shish kabob, soaked in cold water, or use stainless steel skewers
1 cup olive oil
juice of 2 lemons
2-3 cloves of garlic minced (optional)
2 tsps sea salt
1 tsp freshly ground pepper

Procedure

Marinate the chicken and beef chunks in olive oil, lemons, salt and pepper for a couple of hours in the refrigerator. 


Skewer the meat chunks onto the soaked bamboo skewers - about 4-6 pieces per skewer; stack on a platter and keep refrigerated until ready to barbeque.

Meanwhile, start the coals on the barbeque. When the coals are just the right temperature, brush the barbeque rack with 1/2 onion dipped vegetable oil. Lay the skewers on the rack and cover the lid; check the kabobs every few minutes and turn as they need.

To Serve

Serve the kabobs with parsley and olive oil dressing, vegetable kabobs, and fresh salads.