Freezer-to-Grill Shish Kabobs
For this simple Freezer-to-Grill Shish Kabob recipe, simply chop the meat and veggies, marinate them, and freeze them for later. Then, when you're ready for dinner, throw them on the grill and you've got quick and easy shish kabobs!
Servings: 20 shish kabobs
- 1 lb boneless chicken tenders
- 1 lb boneless sirloin steaks
- 3 bell peppers
- 1 zucchini
- 1 small red onion
- 1 small yellow onion
- ½ c extra virgin olive oil
- 2 tbsp herbs and seasonings (You can use something as simple at Montreal Steak Seasoning)
- 20 bamboo skewers
Cut meat and vegetables into squares that are 1-2" across.
Thread onto bamboo skewers (I use two skewers per shish kabob so that the meat/vegetables are less likely to fall off). I recommend placing the meat and vegetables on different skewers because the meat might need more time cooking on the grill.
Baste liberally with extra virgin olive oil.
Sprinkle with your favorite herbs and seasonings.
Place in two 9x13" baking pans, cover with layers of plastic wrap and foil, and freeze for up to three months.
Calories: 117kcal | Carbohydrates: 2g | Protein: 10g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 28mg | Sodium: 41mg | Potassium: 243mg | Fiber: 0g | Sugar: 1g | Vitamin A: 595IU | Vitamin C: 25.7mg | Calcium: 17mg | Iron: 0.8mg