Categories: Grilling
Ingredients
- 1 onion, quartered
- 6 bell peppers, cut in 1.5 inch (4 cm) squares
- 1 lb cubed steak
- 1 lb chicken breast, cubed
- 1 lb shrimp, deveined and peeled with the tail on
- 3 teaspoons salt, 1 teaspoon per protein
- 3 teaspoons pepper, 1 teaspoon per protein
- 3 tablespoons garlic powder, 1 tablespoon per protein
- 3 tablespoons chili powder, 1 tablespoon per protein
- 3 teaspoons cumin, 1 teaspoon per protein
Directions
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ice onion in quarters, and bell peppers in 1.5 inch (4 cm) squares.
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Place each meat in a gallon sized plastic bag and cover with dry ingredients. Close the bag and shake until evenly coated.
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Prepare skewers by layering onion, bell pepper, and protein. (Be sure not to mix proteins on the same skewer, as they have different cook times.)
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Grill the skewers over medium-high heat, flipping once, until the protein’s internal temperatures are as follows: Steak – 155ºF (70ºC),
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Grill the skewers over medium-high heat, flipping once, until the protein’s internal temperatures are as follows: Chicken – 165ºF (75ºC)
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Grill the skewers over medium-high heat, flipping once, until the protein’s internal temperatures are as follows: Shrimp – 145ºF (65ºC)
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Enjoy!