Ingredients
- 1 Pound Steak (I used London Broil, my fave)
- 2 Large Pieces of Boneless Skinless Chicken Breast
- 1 Large Green Bell Pepper
- 1 Large Onion
- 1 Lemon
- 1 Large Garlic Clove, minced
- 2 Tablespoons Parsley, chopped
- 1/4 Cup Extra Virgin Olive Oil
- 1 Teaspoon Montreal Steak Seasoning
- Metal or Bamboo Skewers
Preparation
Step 1
Cut your meat/poultry into bite size cubes, set aside in a large bowl. Cut up your vegetables in bite size pieces, and add them into the bowl with the meat/poultry. In a smaller bowl, add your parsley, garlic, steak seasoning, and juice of the whole lemon. Whisk in olive oil until everything is combined. Pour marinade over the meat/poultry and vegetables and mix with until the marinate has been evenly distributed covering everything. Cover with plastic wrap, refrigerate and let marinate for as long as you can. I let mine sit for around an hour, but definitely the longer the better. After it is done marinating, start skewering them onto your skewers. I like to do meat/vegetable/poultry and just continue that pattern. That makes it so the juices from the vegetables get in the meat and make them taste great. On a foil lined cookie sheet, place the finished skewers next to each other (try to leave a little gap between each one) and cook in a 375 degree oven for 25-35 minutes, or until the chicken is cooked through.