• Eliana

Chicken and Beef Shish Kebabs with Couscous and Tzatziki Sauce | Get Grilling

Shish Kebab is such a fun word to say and this is such a fun recipe to make! Shish Kebabs, Shish Kebabs, Shish Kebabs (yes I am saying the word out loud). I always love the gorgeous colors of the vegetables weaved together through the bamboo stick, it really makes for such an easy yet gorgeous dish! I use a mix of both chicken and beef, but you can pick a side if you so please. Marinating the meat and veggies in a sweet soy glaze helps add flavor, leaving you with one happy belly. I created a sweet tzatziki sauce to go along side the kebabs as a refreshing dip perfectly paired with the grilled meat. Heat up the grill (or grill pan if you live in an apartment) and go get your shish kebab on!

Start by.... soaking bamboo stickers in water to prevent them from burning on the grill.

In a bowl or ziplock bag, combine chicken, beef, 2 tablespoons soy sauce, 1 tablespoon honey, 2 tablespoons olive oil, 1 teaspoon garlic, 1 teaspoon salt, and 1 teaspoon pepper, toss until chicken and beef are coated in the marinade. Refrigerate and allow to marinate for at least 30 minutes (best when it's marinating overnight).

In another bowl or ziplock bag, combine chopped peppers, chopped onion, sliced zucchini, mushrooms, 2 tablespoons soy sauce, 1 tablespoon honey, 2 tablespoons olive oil, 1 teaspoon garlic, 1 teaspoon salt, and 1 teaspoon pepper, toss until vegetables are coated in the marinade. Refrigerate and allow to marinate for at least 30 minutes.

In a small bowl, make the greek yogurt sauce. Combine the yogurt, grated cucumber, honey, salt, and freshly ground black pepper. Refrigerate until serving.

In a saucepan, heat butter over medium-high heat. Add shallots and cook for 2 minutes. Add in couscous and cook until lightly toasted, about 2 minutes. Add the chicken stock and bring to a boil. Reduce the heat to a simmer, cover, and cook until the liquid is absorbed, about 10 to 12 minutes. Set aside and keep warm.

Preheat an outdoor grill or grill plate on the stove, and lightly oil the grate.

Remove beef, chicken, and veggies from the marinade. Thread chicken, beef, red peppers, yellow peppers, onions, mushrooms, zucchini using at least three pieces of meat per skewer until all the ingredients are used.

Grill the kebab skewers on the preheated grill, turning 1/4 rotation every 2 to 3 minutes,or until the meat is cooked throughout, about 12 to 15 minutes.

** I live in an apartment and don't have an outdoor grill. Therefore, I used a cast-iron grill plate to grill up my skewers and it worked perfectly (besides the fire alarm going on a few times).

Arrange skewers on a platter and serve alongside Tzatziki sauce.

Chicken and Beef Kebabs with a Sweet Tzatziki Sauce

Prep Time: 10 minutes

Inactive Time: 30 minutes

Cook Time: 15 minutes

Total Time: 55 minutes

Yield: 12 Kebabs

Ingredients:

12 bamboo or metal skewers

1 1/2 pounds beef sirloin, cut into 1-inch cubes

1 pound chicken breasts, cut into 1-inch cubes

4 tablespoons soy sauce, divided

2 tablespoons honey, divided

4 tablespoons olive oil, divided

2 teaspoon garlic powder, divided

2 teaspoons salt, divided

2 teaspoons freshly ground black pepper, divided

1 red bell pepper, cut into chunks

1 yellow bell pepper, cut into chunks

1 red onion, cut into squares

1 zucchini, sliced into 1-inch rounds

12 mushroom caps

1 tablespoon butter

1 tablespoon shallot, minced

2 cups Israeli Couscous

2 1/4 cups chicken stock

Yogurt Sauce:

3/4 cup greek yogurt

1/2 cup kirby cucumber, shredded (about 1 small kirby cucumber)

2 teaspoons honey

1 teaspoon salt

1 teaspoon pepper

Directions:

Soak bamboo stickers in water to prevent them from burning on the grill.

In a bowl or ziplock bag, combine chicken, beef, 2 tablespoons soy sauce, 1 tablespoon honey, 2 tablespoons olive oil, 1 teaspoon garlic, 1 teaspoon salt, and 1 teaspoon pepper, toss until chicken and beef are coated in the marinade. Refrigerate and allow to marinate for at least 30 minutes (best when it's marinating overnight).

In another bowl or ziplock bag, combine chopped peppers, chopped onion, sliced zucchini, mushrooms, 2 tablespoons soy sauce, 1 tablespoon honey, 2 tablespoons olive oil, 1 teaspoon garlic, 1 teaspoon salt, and 1 teaspoon pepper, toss until vegetables are coated in the marinade. Refrigerate and allow to marinate for at least 30 minutes.

In a small bowl, make the greek yogurt sauce. Combine the yogurt, grated cucumber, honey, salt, and freshly ground black pepper. Refrigerate until serving.

In a saucepan, heat butter over medium-high heat. Add shallots and cook for 2 minutes. Add in couscous and cook until lightly toasted, about 2 minutes. Add the chicken stock and bring to a boil. Reduce the heat to a simmer, cover, and cook until the liquid is absorbed, about 10 to 12 minutes. Set aside and keep warm.

Preheat an outdoor grill or grill plate on the stove, and lightly oil the grate.

Remove beef, chicken, and veggies from the marinade. Thread chicken, beef, red peppers, yellow peppers, onions, mushrooms, zucchini using at least three pieces of meat per skewer until all the ingredients are used.

Grill the kebab skewers on the preheated grill, turning 1/4 rotation every 2 to 3 minutes,or until the meat is cooked throughout, about 12 to 15 minutes.

Arrange couscous on the bottom of a platter and place skewers directly on top. Serve along with Tzatziki sauce on the side.

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