Quick Marinade Chicken Thigh & Rosemary Steak Kebabs
These juicy chicken thigh kebabs are marinated with lemon, rosemary, and oregano, then threaded with colorful summer vegetables. They’re simple enough for a weeknight but pretty enough to serve at a dinner party.
Ingredients
For the chicken
2 pounds boneless, skinless chicken thighs
¼ cup extra-virgin olive oil
Juice of 2 lemons
1 tablespoon Dijon mustard
1 tablespoon finely chopped fresh rosemary
1 tablespoon chopped fresh oregano, or 1 teaspoon dried
1 teaspoon kosher salt
½ teaspoon black pepper
For the vegetables
2 bell peppers, cut into large pieces
2 zucchini, sliced into thick rounds
1 pint cherry tomatoes
1 tablespoon olive oil
Salt and pepper
Instructions
Cut the chicken thighs into approximately 1½-inch pieces.
Whisk together the olive oil, lemon juice, Dijon, rosemary, oregano, salt, and pepper.
Add the chicken and refrigerate for 2 to 4 hours.
Toss the vegetables separately with olive oil, salt, and pepper.
Thread the chicken and vegetables onto skewers.
Grill over medium-high heat for 10 to 14 minutes, turning occasionally, until the chicken reaches 165°F.
Rest for 5 minutes before serving.
Taylor’s Tip
Keep the vegetable pieces fairly large so they don’t overcook before the chicken is ready.
Rosemary Sirloin Steak Kebabs
These steak kebabs are savory, smoky, and full of grilled flavor. Sirloin works especially well because it’s tender enough for quick cooking but sturdy enough to hold its shape on a skewer.
Ingredients
For the steak
2 pounds sirloin steak
¼ cup extra-virgin olive oil
1 tablespoon red wine vinegar
1 tablespoon Dijon mustard
1 teaspoon smoked paprika
1 teaspoon finely chopped fresh rosemary
1 teaspoon kosher salt
½ teaspoon black pepper
For the vegetables
2 bell peppers, cut into large pieces
2 zucchini, sliced into thick rounds
1 pint cherry tomatoes
1 tablespoon olive oil
Salt and pepper
Instructions
Cut the sirloin into approximately 1½-inch cubes.
Whisk together the olive oil, vinegar, Dijon, smoked paprika, rosemary, salt, and pepper.
Add the steak and refrigerate for 1 to 4 hours.
Toss the vegetables separately with olive oil, salt, and pepper.
Thread the steak and vegetables onto skewers.
Grill over high heat for approximately 8 to 10 minutes, turning every few minutes.
Rest for 5 minutes before serving.
Taylor’s Tip
Avoid packing the skewers too tightly. Leaving a little room between the pieces helps the steak brown instead of steam.
