Ingredients
Scale
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
Instructions
For the kabobs:
- Marinade the chicken and beef in the ACV, olive oil and cajun seasoning for 1 hour.
- 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.
- Cook on the grill for 15 minutes, or until the meat is cooked all the way through.
For the asparagus:
- Cut off the thick, white ends of each asparagus stalk. Wrap two stalks together with the prosciutto.
- Cook on the grill until the asparagus is tender and prosciutto is nice and crispy.