Grilled Kebab Combinations
|GREEK SHRIMP KEBABS||STEAKHOUSE SIRLOIN KEBABS||ITALIAN CHICKEN KEBABS|
|1 lb (450 g) peeled, deveined shrimp 16–20 per pound, tails removed||1 lb (450 g) beef sirloin, cut into 1.5" (4-cm) cubes||1 lb (450 g) boneless, skinless chicken breasts, cut into 1.5" (4-cm) cubes|
|1 tbsp (15 mL) canola oil||2 tbsp (30 mL) canola oil||2 tbsp (30 mL) canola oil|
|2 tbsp (30 mL) Greek Rub||1–2 tbsp (15–30 mL) Crushed Peppercorn & Garlic Rub||2 tbsp (30 mL) Sweet Basil Rub|
|3 red bell peppers, sliced into 1" (2.5-cm) pieces||1 medium red onion, sliced into 1" (2.5-cm) pieces||3 medium zucchini, sliced into ½" (1-cm) thick discs|
|2 pkgs (12 oz/350 g each) quartered marinated artichokes, drained||2 pkgs (8 oz/250 g each) baby bella mushrooms (if they’re too large, cut them into halves or fourths)|| |
2 medium red bell peppers, sliced into 1" (2.5-cm) pieces
|Grill for 7–9 minutes, turning occasionally, or until grill marks appear and the shrimp is opaque.||Grill for 9–11 minutes for medium doneness, turning occasionally.||Grill for 12–16 minutes, turning occasionally, or until grill marks appear and the chicken is cooked to 165°F (74°C).|
Soak 12 wooden skewers in water for about 30 minutes before grilling.
Combine the meat, oil, rub, and vegetables in a large mixing bowl and mix to coat. Thread the meat and vegetables onto the skewers.
Preheat the Indoor Outdoor Portable Grill for 5 minutes on medium heat.
Grill about 5–6 kebabs at a time, according to instructions in the chart. Rotate them around the grill to ensure even cooking.
Remove the kebabs from grill and repeat with the remaining uncooked kebabs.
- 4 servings