These Saint Lawrence Chicken & Steak Kabobs bring that feeling to the table with tender pieces of chicken and juicy steak, colorful vegetables, and a Spanish-inspired marinade that caramelizes beautifully over a hot grill. They’re hearty enough for a summer dinner but simple enough to make any night of the week.
Why You’ll Love These Kabobs
Chicken and steak make a wonderful combination on the grill. The chicken stays tender and flavorful while the steak brings that rich, beefy flavor that makes a grilled dinner so satisfying.
I also love kabobs because they make serving dinner feel effortless. Everything is already portioned onto the skewers, and the combination of meat and vegetables makes a beautiful presentation.
The secret is giving the meat enough time to soak up the marinade before it hits the grill. Once the skewers are cooking, you’ll get those irresistible browned edges and smoky grilled flavor.
The Story Behind Saint Lawrence
Before we get to the kabobs, there’s a little history behind the name Saint Lawrence.
Saint Lawrence was traditionally born around the year 225 in Huesca, in Aragón, Spain. As a young man, he eventually made his way to Rome, where he served as a deacon under Pope Sixtus II. It was there that Lawrence devoted himself to the Church and to caring for the poor. His life ultimately ended in Rome during the persecution of Christians under Emperor Valerian.
According to tradition, when Roman authorities demanded that Lawrence hand over the Church’s treasures, he presented the poor, widows, orphans, and people in need instead, declaring that these were the Church’s true treasures.
Lawrence was martyred in Rome around 258 AD during the persecution of Christians under Emperor Valerian. Tradition holds that he was executed on a gridiron, a type of iron cooking grate placed over a fire.
Why Is Saint Lawrence the Patron Saint of Cooks?
This is where the connection to the kitchen comes in.
Because of the traditional account of his martyrdom on a gridiron over a fire, Saint Lawrence became associated with cooking, fire, and cooks. Over time, he came to be recognized as a patron saint of cooks, chefs, and firefighters, among others.
There is even a famous tradition that Lawrence remained composed during his martyrdom and joked that he was sufficiently cooked on one side and should be turned over. Whether or not every detail of the story can be historically verified, the image of Saint Lawrence and the cooking grate has endured for centuries.
That makes Saint Lawrence a particularly fitting inspiration for a recipe coming straight from the grill.
Ingredients
For the kabobs, you’ll need:
- ⅓ cup sherry vinegar
- 3 tablespoons Spanish extra virgin olive oil
- 2 cloves garlic, minced
- 1 tablespoon Spanish sweet paprika
- 3 tablespoons dried oregano
- 1 tablespoon salt, or to taste
- 1 tablespoon black pepper, or to taste
- 1 pound steak, cut into 1½-inch cubes
- 1 pound boneless, skinless chicken thighs, cut into 1½-inch cubes
- 1 red bell pepper, cut into large pieces
- 1 yellow bell pepper, cut into large pieces
- 1 orange bell pepper, cut into large pieces
- 1 red onion, cut into large chunks
- Wooden or metal skewers
How to Make Saint Lawrence Chicken & Steak Kabobs
1. Prepare the marinade
In a large bag, add all of your marinade ingredients. Leave all of your vegetables on the side.
The marinade will give your kabobs a beautiful smoky, garlicky, herbaceous Spanish flavor with acidity from the vinegar and lemon and just a hint of sweetness from the honey.
2. Cut the meat
Cut the chicken and steak into bite-sized pieces that are roughly the same size. This helps everything cook more evenly.
Place the chicken and steak in separate bowls and divide the marinade between them. Cover and refrigerate.
3. Prepare the vegetables
While the meat marinates, cut the peppers and onion into large chunks.
4. Build the kabobs
Thread the chicken, steak, and vegetables onto skewers, alternating the ingredients.
If you’re using wooden skewers, soak them in water beforehand so they don’t burn on the grill.
5. Fire up the grill
Preheat your grill. If you grill like us, we use a charcoal grill. A gas grill is perfectly fine too and saves a good deal of time.
When your grill grate is nice and hot, place the kabobs on the grill and cook, turning them every few minutes so they brown nicely on all sides.
The chicken should reach 165°F, while steak can be cooked to your preferred level of doneness.
6. Let them rest
Transfer the kabobs to a platter and let the meat rest for a few minutes before serving. This gives the juices a chance to settle and keeps the chicken and steak tender.
What to Serve With Chicken & Steak Kabobs
These kabobs are practically a meal on their own, but I love serving them with a few simple sides.
Try them with:
- Crispy roasted potatoes
- French fries
- Grilled corn
- A simple green salad
- Creamy coleslaw
- Crusty French bread
- Rice pilaf
- A fresh tomato and cucumber salad
For a true Saint Lawrence-inspired spread, serve the kabobs with crispy potatoes, a simple green salad, and plenty of warm bread for soaking up the juices.
A Little Saint Lawrence Grill Inspiration
The name of these kabobs is inspired by the food and flavors associated with the St. Lawrence region; hearty grilled meats, fresh vegetables, mustard, herbs, and simple ingredients that let the food shine.
It’s the kind of cooking I love most: unfussy, generous, and meant to be shared.
Whether you’re cooking for a backyard gathering or simply looking for something different for dinner, these kabobs are a fun way to put a little extra excitement on the grill.
Tips for the Best Kabobs
Don’t overcrowd the skewers. Leave a little space between the ingredients so the heat can circulate and the meat can brown.
Cut everything evenly. Similar-sized pieces will cook more consistently.
Keep chicken and steak separate if needed. Because chicken needs to reach a higher internal temperature than steak, you can use separate skewers if you want more control over doneness.
Don’t skip the marinade. Even a short marinade adds flavor, but several hours will give the meat even more depth.
From the Saint to the Grill
So when we call these Saint Lawrence Chicken & Steak Kabobs, the name is more than just a nod to a place or a flavorful recipe. It is a little celebration of the connection between Saint Lawrence, the grill, and the joy of preparing food for others.
Cooking has always been about more than simply feeding ourselves. It can be an act of generosity, hospitality, and love; something Saint Lawrence understood deeply when he devoted himself to serving others.
And perhaps that’s the perfect spirit to bring to the grill: good food, good company, and something worth sharing.
Frequently Asked Questions
Can I make these kabobs ahead of time?
Yes. You can prepare the marinade and chop the meat and vegetables several hours ahead. Keep everything refrigerated until you’re ready to assemble and grill.
Can I use different vegetables?
Absolutely. Zucchini, yellow squash, asparagus, or even chunks of apple would be delicious additions.
Can I make these without a grill?
Yes. The kabobs can be cooked under a broiler or on a grill pan. Just make sure the chicken reaches 165°F.
What cut of steak is best?
Sirloin is a great choice because it’s flavorful, relatively tender, and works well for grilling. Tenderloin or ribeye can also be used for a more indulgent version.
Saint Lawrence Chicken & Steak Kabobs
Ingredients
Equipment
Method
- Make the marinade. In a large bowl, whisk together the sherry vinegar, olive oil, garlic, paprika, oregano, salt, and black pepper.
- Marinate the meat. Divide the marinade between the steak and chicken, making sure each piece is well coated. Cover and refrigerate for at least 1 hour, or up to 8 hours.
- Prepare the vegetables. Cut the peppers and red onion into pieces roughly the same size as the meat. If using wooden skewers, soak them in water for at least 30 minutes.
- Build the kabobs. Thread the steak, chicken, peppers, and red onion onto the skewers, alternating the ingredients. Avoid packing everything too tightly so the meat can cook evenly.
- Grill the kabobs. Preheat the grill to medium-high heat. Lightly oil the grates, then place the kabobs on the grill. Cook, turning every few minutes, until the vegetables are charred and the chicken and steak are cooked to your desired doneness. The chicken should reach an internal temperature of 165°F.
- Rest and serve. Remove the kabobs from the grill and let them rest for about 5 minutes before serving. Serve hot with your favorite Spanish-inspired sides.
