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Barbecue grill with several skewers of alternating vegetables (zucchini, onions, and peppers) and with Italian dressing marinated chicken and steak

Chicken and Steak Kabobs with Italian Dressing Marinade

5 from 3 votes
These Italian dressing-marinated chicken and steak kabobs are perfect when you want your protein and vegetables all in one simple, flavor-packed meal. Marinated chicken and steak get threaded onto skewers with onions, peppers, and zucchini and grilled together so the flavors meld beautifully.
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Prep Time:40 minutes
Cook Time:15 minutes
Marinate Time:2 hours
Total Time:2 hours 55 minutes
Course: Dinner, Main Course, Meat & Seafood
Cuisine: American, California
Keyword: Beef, Chicken, Grilled
Servings: 6

Equipment

  • Gas grill

Ingredients

Italian Dressing Marinade

  • ¾ cup olive oil
  • ⅓ cup red wine vinegar
  • 1 tbsp spicy brown mustard
  • 1 tbsp honey (or can use 2 tsp sugar)
  • 1 tsp onion powder
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • 1 tsp dried basil
  • ½ tsp red pepper flakes
  • ¼ tsp garlic powder
  • 1 tsp salt
  • ½ tsp pepper

Kabobs

  • 1 ½ pounds steak cut into 1 ½ inch cubes
  • 1 ½ pounds chicken breast cut into 1 ½ inch cubes
  • 2 bell peppers cut into 2 inch pieces
  • 1 yellow or sweet onion cut into 2 inch pieces, layers separated
  • 1 zucchini cut into 1 inch-thick rounds

Additional

  • Salt and pepper to taste
  • 12-15 Wooden skewers

Instructions

  • In a jar or bowl, whisk together the Italian dressing ingredients until they’re fully combined.
    ¾ cup olive oil, ⅓ cup red wine vinegar, 1 tbsp spicy brown mustard, 1 tbsp honey, 1 tsp onion powder, 1 tsp dried oregano, 1 tsp dried thyme, 1 tsp dried basil, ½ tsp red pepper flakes, ¼ tsp garlic powder, 1 tsp salt, ½ tsp pepper
  • Place the cut chicken and steak in a zip top bag or a container with a lid. Add the dressing, and seal the bag or secure the lid. Massage the bag or shake the container to mix the marinade and meat together well to make sure all of the meat is coated in the dressing. Marinate in the fridge for at least 2 hours.
    1 ½ pounds steak, 1 ½ pounds chicken breast
  • Place the wooden skewers into a container with water (a 9x13 inch baking dish works well). Soak them for 20 minutes before removing them from the water.
    12-15 Wooden skewers
  • Thread the steak, chicken, onions, peppers, and zucchini onto the soaked wooden skewers. For best results, use only chicken and veggies on some skewers and steak and veggies on other skewers (don’t mix the meats together on the same skewer). The chicken takes slightly longer to cook than the steak, so keeping them separate helps ensure you don’t overcook the steak.
    2 bell peppers, 1 yellow or sweet onion, 1 zucchini
  • Heat a gas grill to medium-high to high heat (around 425°F). Note that the temperature of the grill will fluctuate whenever you open it. To help keep the skewers from sticking to the grill, wipe the grates with a paper towel coated in canola oil (use tongs to hold the paper towel). You can also rub the grates with the starchy part of a halved potato. The starch will make the grates non-stick.
  • Place the skewers on the grill over indirect heat. Season lightly with salt and pepper. Cook them for about 10 to 15 minutes, flipping over occasionally to sear each side. The chicken may take a couple minutes longer to cook than the steak.
    Salt and pepper
  • Once they’re done cooking, remove the skewers from the grill and allow them to rest for a few minutes (you can cover them with foil to keep them warm). Serve skewered or unskewered with your preferred side (we like to eat them with rice).