For some, Labor Day means an end to the BBQ season. Living in Southern California, there is no such thing – it does not stop us however from still celebrating the “end of the season”. Fall seems like it has been here for a while already — that is the kids have been back to school almost a month already but the temperatures here have been well into the 90s and on many days over 100 (Let’s just say even without the humidity: 111 F is HOT when you are doing car pool duties) I digress: We had chicken and beef kabobs for dinner today. I had picked up some from the grocery store and marinated the chicken in a Lemon Pepper Marinade and the Beef in Steak and Pepper Marinade.
Cooked them on a hot BBQ for 7-8 minutes on each side and served them. They turned out great. You can use any Marinade you wish to suit your tastes. Link
Chicken Kabobs alternate:
- chicken breast pieces, cut into 1 inch chunks
- Red onion, cut into quarters
- Cherry Tomatoes
- Yellow Bell Peppers
Lawry’s brand Lemon Pepper Marinade – pour the marinade over the assembled kabobs and marinate for at least 30 minutes.
Cook over hot grill for 7-8 minutes per side (14-16 minutes total).
Beef Kabobs alternate:
- sirloin steak, cut into 1 inch chunks
- wedges of red onion
- wedges of red peppers
Lawry’s Steak and Pepper Marinade- pour over the beef kabobs and marinate for at least 30 minutes
Cook over a hot grill for 7-8 minutes per side (14-16 minutes total).