2 chicken breast
1 ½ lbs country style beef or beef cubes
1 Onions, coarsely chopped
1 green bell pepper, coarsely chopped
1/2 large hard tomato
Non- stick spray
1 tbsp Jamaican Jerk Seasoning
1 tbsp Spice Club Chicken Rub
1 tbsp olive oil
1/4 tsp Hickory liquid smoke
1 tsp flavor enhancer (accent)
1 tbsp onion powder
1 tbsp garlic powder
4 tbsp Balsamic Vinegar
1 tbsp Fajita Seasoning
1 tsp Marjoram seasoning
1 tbsp Olive Oil
1/4 cup Worcestershire sauce
Rinse all meats.
Chicken: In a large bowl mix all ingredients for chicken marinade then set aside.
Slice chicken breast into medium to large cubes then mix into marinade.
Cover the bowl with plastic wrap then place into refrigerator for 2 hours.
Beef: In a large bowl mix all ingredients for the beef marinade then set aside.
Slice beef into medium to large cubes then add into the marinade.
Cover bowl with plastic wrap then place into the refrigerator for 2 hours.
After removing meats from the refrigerator then begin assembling the shish kabobs.
Start with a meat either chicken or beef, then continue in a sequence of: sliced pepper, sliced onion, meat (opposite of starting meat selection), sliced pepper, sliced onion, mushroom then sliced pepper and sliced onion.
Continue the sequence until you get an inch from the top of the skewer. Top the skewers with the tomato.
Continue this process until you have desired shish kabobs.
If you can't grill shish kabobs then place shish kabobs on a large sprayed baking pan then place in the oven for 25 to 30 minutes or until meats reach an internal temperature of 180 degrees.
If you are grilling then spray the shish kabobs and the grill with non-stick spray.
Flip the shish kabobs on all sides to ensure even cooking. Grill until meat reaches an internal temperature of 180 degrees.
Serve over rice pilaf.