Shish Kebabs

Macros (makes 6 servings):

Protein: 58
Carbs: 83
Fat: 23
Calories: 771

Grocery List:

• Chicken breast (1.5 lbs)
• Steak tips (1.5 lbs)
• Lawry’s herb & garlic marinade (12 oz container)
• Ketchup (1/2 cup)
• Soy sauce (2 TBSP)
• Brown sugar (2 TBSP)
• Worcestershire sauce (1 TBSP)
• Red cooking wine (1 TBSP)
• Minced garlic (1 TBSP)
• Olive oil (6 TBSP)
• Red potatoes (3 lbs)
• Green beans (two 12 oz bags)
• Green pepper (2)
• Onion (2)
• Baby Bella mushroom (two 8 oz packages)
• Wooden skewers
• Cherry tomatoes (10 oz)
• Pineapple chunks in pineapple juice (one 20 oz can)
• Wooden skewers
• Seasonings: salt, pepper, garlic powder, onion powder, oregano, grated parmesan cheese
  
  

Directions:

1. Add wooden skewers to a baking tray with water and soak them until use (This is important! Otherwise your skewers may burn in the oven)
2. Cut chicken and steak into 1-inch cubes
3. Add to a large container along with the Lawry’s marinade, ketchup, soy sauce, brown sugar, Worcestershire sauce, red cooking wine, and minced garlic
4. Let the meat marinade for ~ 2 hours
5. Pre-heat oven to 400 ºF
6. Dice the red potatoes and then add them to a large bowl along with 3 TBSP olive oil and seasonings. Toss to coat.
7. Add green beans to a large bowl along with 3 TBSP olive oil and seasonings. Toss to coat.
8. Add the red potatoes and green beans to two large baking sheets lined with foil
9. Bake at 400 ºF for 20-25 minutes
10. Dice onion and peppers into large chunks
11. Pre-heat oven to 450 ºF
12. Assemble the meat, veggies, and pineapple on the wooden skewers (I did the meat first and then dipped the veggies into the remaining marinade)
13. Cook the shish kebabs in the oven at 450 ºF for 20-25 minutes (I cooked the cherry tomatoes and pineapple separately for 8-10 mins with a 1-2 min broil on high at the end)