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Saint Lawrence Chicken & Steak Kabobs

These Saint Lawrence Chicken & Steak Kabobs are a flavorful grilled dinner made with tender chicken, juicy steak, colorful peppers, and red onion. Everything is coated in a Spanish-inspired marinade of sherry vinegar, olive oil, garlic, paprika, and oregano, then grilled until beautifully charred and caramelized. Inspired by Saint Lawrence, the patron saint of cooks, these hearty kabobs are perfect for summer grilling, family dinners, or sharing with friends.
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Prep Time 20 minutes
Cook Time 30 minutes
Marinade 2 hours
Servings: 4 Kabobs
Course: Main Course
Cuisine: Spanish
Ingredients Equipment Method

Ingredients
  

  • 1/3 cup Sherry Vinegar
  • 3 tbsp Spanish Extra Virgin Olive Oil
  • 2 cloves Garlic
  • 1 tbsp Spanish Sweet Paprika
  • 3 tbsp Dried Oregano
  • Salt To taste
  • Pepper To taste
  • 3 Bell Peppers Squared
  • 2 Red Onions Rough Squared
  • 2 Top Sirloin Steaks
  • 1 lbs Chicken Thighs

Equipment

  • 1 Grill
  • Skewers

Method
 

  1. Make the marinade. In a large bowl, whisk together the sherry vinegar, olive oil, garlic, paprika, oregano, salt, and black pepper.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.