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Chicken and Beef Kabobs

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For the kabobs:

  • 1 1/2 pounds rib steak (cut into 1 inch pieces)
  • 1 large chicken breast (cut into 1 inch pieces)
  • 1/4 cup apple cider vinegar
  • 2 Tbsp olive oil
  • 1 Tbsp your favorite Cajun seasoning
  • 2 bell peppers, cored and cut into squares
  • 1 onion, peeled, quartered and layers separated
  • 1 zucchini, cut into 1 inch pieces
  • 6 skewers

For the asparagus:

  • 8 asparagus stalks
  • 4 thin slices of prosciutto


For the kabobs:

  1. Marinade the chicken and beef in the ACV, olive oil and cajun seasoning for 1 hour.
  2. Heat up your grill and in the meantime assemble your kabobs! We alternated meats on each stick, and added a few pieces of each veggie to the kabob.
  3. Cook on the grill for 15 minutes, or until the meat is cooked all the way through.

For the asparagus:

  1. Cut off the thick, white ends of each asparagus stalk. Wrap two stalks together with the prosciutto.
  2. Cook on the grill until the asparagus is tender and prosciutto is nice and crispy.