CHICKEN AND STEAK KEBABS

Chicken and Steak Kebabs image

Provided by James Briscione

Time 35m

Yield 8 to 12 servings

Number Of Ingredients 11

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1/4 cup olive oil, plus more for oiling grill grates
One 1.25-ounce packet taco seasoning
Juice of 1 lime
1 pound beef sirloin, trimmed and cut into 1-inch cubes
1 pound boneless, skinless chicken breast, cut into 1-inch cubes
30 shishito peppers or 2 bell peppers, cut into 1-inch pieces
30 cherry tomatoes
1 red onion, cut into 1-inch pieces
Soft corn or flour tortillas, warmed, for serving
Sour cream, for garnish
Chopped fresh cilantro, for garnish

Steps:

In a small bowl, whisk together the olive oil, taco seasoning and lime juice.
Place the beef in one bowl, the chicken in another bowl and combine the peppers, tomatoes and onion in a third bowl. Divide the marinade among the three bowls and toss to coat.
Preheat a grill for cooking over medium-high heat. Thread the ingredients onto 15 soaked wooden or bamboo skewers, alternating pieces of beef or chicken with pepper, tomato and onion. (Keep the beef and chicken on separate skewers, as they have different cooking times.) Lightly oil the grill grates. Grill the kebabs, turning once, until cooked to desired doneness, about 6 minutes total for the beef kebabs and 8 to 10 minutes total for the chicken kebabs.
Serve with warmed soft tortillas, sour cream and fresh cilantro.