2 Tbsp olive oil
1 Tbsp garlic, minced (about 2–3 cloves)
2 Tbsp lemon juice
1 Tbsp fresh parsley, rinsed, dried, and chopped (or 1 tsp dried)
½ tsp salt

For kabobs:

6 oz top sirloin or other beef steak cubes (12 cubes)
6 oz boneless, skinless chicken breast, cut into ¾-inch cubes (12 cubes)
1 large white onion, cut into ¾-inch squares (12 pieces)
12 cherry tomatoes, rinsed
1 (4 oz) red bell pepper, rinsed and cut into ¾-inch squares (12 squares)

12 wooden or metal skewers, each 6 inches long (if wood, soak them in warm water for 5–10 minutes to prevent burning)

calories	202
Total fat	11 g
Saturated fat	2 g
Cholesterol	40 mg
Sodium	333 mg
Total fiber	2 g
Protein	18 g
Carbohydrates	9 g
Potassium	431 mg

Directions

1

Preheat grill pan or oven broiler (with the rack 3 inches from heat source) on high temperature.
2

Combine ingredients for marinade, and divide between two bowls (one bowl to marinate the raw meat and one bowl for cooking and serving).
3

Mix the beef, chicken, onion, tomatoes, and red pepper cubes in one bowl of the marinade and let sit. After 5 minutes, discard remaining marinade.
4

Place one piece of beef, chicken, tomato, onion, and red pepper on each of the 12 skewers.

5	Grill or broil on each of the four sides for 2–3 minutes or until completely cooked (to a minimum internal temperature of 145 °F for beef and 165 °F for chicken). Spoon most of the second half of the marinade over the kebabs while cooking.

6

Serve three skewers per serving. Drizzle the remaining marinade on top of each kebab before serving (use only the marinade that did not touch the raw meat or chicken).

Tip: Delicious served over orzo pasta or rice with a side of Asparagus With Lemon Sauce.

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Archived page, reproduced from a 2011 copy. It is reference material, not current guidance.