2 lbs top sirloin, cut into small chunks
3 boneless skinless chicken breasts, cut into small chunks
1 red pepper
1 green pepper
1 yellow pepper
1 large onion
3 zucchini squash
3-4 yellow squash
2 cartons grape tomatoes
1 16oz bottle of Dale’s steak marinade
16 oz buttermilk

In a large bowl or zip-lock bag, combine steak and Dale’s marinade. Cover with plastic wrap. Refrigerate for at least 4 hours.

In another large mixing bowl or zip-lock bag, combine chicken and buttermilk. Cover with plastic wrap. Refrigerate at least 4 hours.

Wash and cut up peppers. Par boil for approximately 5 minutes. Drain into colandar and put in an ice bath.

Cut up onion, zucchini and squash. Add to a large dish for convenience in assembly. Add cooled peppers to dish with other vegetables. Rinse tomatoes.

Remove meat from refrigerator and arrange all on an open counter for easy assembly. Cover two cookie sheets with foil, one for beef kabobs and one for chicken kabobs.

Assemble beef kabobs. Set aside.

Assemble chicken pieces (with or without vegetables). Set aside.

Grill on low heat for 20 minutes on each side, or until all meat is cooked.

Y’all Enjoy!

Published by Two Cousins and a Skillet

Grew up in Clearwater, Florida. Graduated from Clearwater High School. Work for Pinellas County Schools as a technology technician. View all posts by Two Cousins and a Skillet