Steak, Chicken & Shrimp Kabobs
- Mixed Peppers
- Korean BBQ Sauce
- Grill Mates Montreal Steak Seasoning
- Southwest Smokey Chicken Seasoning
- SPG salt
- Minced Garlic
- Mango Puree
- Fresh Bay Shrimp Seasoning
- Teriyaki Sauce
Cut your favorite meat & vegetables into Cubes. We used steak, chicken breast, pineapple, shrimp, peppers and onions.
Marinate your meat with a dry rub or with sauce. You can use your favorites.
Steak – Korean BBQ sauce, Montreal steak seasoning, and SPG salt, pepper & garlic and marinated overnight.
Shrimp – marinated with butter, honey, mango puree & seasoning (fresh bay shrimp seasoning) (over night)
Chicken – Teriyaki sauce, salt, pepper, garlic & Southwest smokey chicken seasoning.
Assemble the meat and vegetables on kabob sticks (soak your sticks in water so they don’t burn).
HINT – When you’re cooking a lot of Kabobs you can cook all of your meat and vegetables on your flat grill and then when they are all cooked put them on your kabob stick. This way you don’t use so much grill space and your sticks don’t burn.
Cook your kabobs on a grill, smoker, BBQ grill until your meat is done and enjoy.
I cooked mine on the smoker at 375 Degrees for about 20 minutes.