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Beef, Chicken and Shrimp Kabobs

Shrimp KabobsBeef and Chicken Marinade:

  • 1 pound of beef cut in 2 inch pieces (makes 5 kabobs)
  • 3 chicken breasts cut in 2 inch pieces (makes 7 kabobs)
  • 1 cup of olive oil
  • Juice from one lemon
  • 1 cup low-sodium soy sauce
  • 2 tbsp. Worcestershire Sauce
  • 3 tbsp. Dijon Mustard
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • Salt and pepper


  1. Place all ingredients in a gallon size Ziploc bag. Squish the outside to mix well.
  2. Spoon half the marinade into a second Ziploc bag. Add chicken to one bag and beef to the other.
  3. Remove most of the air and seal. Squish the bag to ensure the marinade covers all the meat.
  4. Refrigerate overnight.

Finished KabobsPreparing the Kabobs:

  • Bag of Marinated Beef
  • Bag of Marinated Chicken
  • 20 medium-size shrimp, thawed (makes 5 kabobs)
  • 3 red bell peppers cut into one-inch squares
  • 1 green bell pepper cut into 1 inch squares
  • 1 medium-sized onion cut into one-inch squares
  • 18 cherry tomatoes
  • 18 bamboo skewers, soaked

Prepare Vegetables:

  1. Set a small pot of water with a dash of salt on to boil.
  2. Once boiling, add bell peppers and onion pieces and boil for 2 min.
  3. Remove vegetables from boiling water and place and in an ice bath for 2 min.
  4. Place pre-cooked vegetables into a bowl lined with a paper towel.


  1. Take a bamboo skewer and layer the ingredients as such: meat, onion, red bell pepper, meat, onion, green bell pepper, onion, meat, onion, red bell pepper, meat, tomato.
  2. Continue for all the beef, chicken and shrimp being careful to wash your hands after each type.
  3. For the shrimp, seasoned with garlic powder, pepper and Tony Chachere’s seasoning mix.


Prepare grill as normal. Chicken takes the longest to cook, 7 to 10 min. followed by a beef, 5 to 7 min. and finally shrimp, 3 to 5 min. Chicken should be white in the center on the shrimp should be pink.


Recipe and photos, courtesy of Melissa Miller Andrew at Red, White and Blueberries (

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