Chicken & Steak Dijon Herb Kabobs

Tasty dijon-herb marinade lends amazing flavor to these simple-to-make skewers. Try them over rice or couscous for a quick weeknight supper. You can easily double this recipe to serve a crowd.

Prep Time:  10 minutes
Cook Time: 20 minutes
Yield: 4 Servings


  • 2 TB Dijon mustard
  • 1 TB balsamic vinegar
  • 1 TB dark brown sugar
  • 1 TB extra virgin olive oil
  • 2 tsp minced rosemary
  • 2 tsp minced garlic
  • 1 tsp minced thyme
  • 1 tsp kosher salt
  • ¼ tsp pepper
  • ½ lb chicken breast
  • ½ lb beef tenderloin
  • 1 medium zucchini
  • 1 large red pepper
  • 1 medium red onion
  • 8 large skewers


Combine mustard, vinegar, brown sugar, olive oil, rosemary, thyme, garlic, salt and pepper. Cut chicken breast into 16 even cubes. Cut beef into 16 even cubes. Toss with mustard mixture and marinate for at least 2 hours or overnight. 

Quarter zucchini lengthwise and cut into 6 even pieces (24 total). Cut pepper into 4 even sides, then cut each into 6 pieces (24 total). Peel onion and cut into quarters. Cut each quarter into 6 pieces (24 total). When ready to cook, thread each skewer with 2 chicken pieces, 2 beef pieces, and 3 of each veggie (in any pattern you like). Spread any remaining marinade over veggies.

Preheat a grill or grill pan over medium high heat and coat with cooking spray. Grill skewers for approximately 10 minutes, turning frequently, until chicken is firm and cooked through.


You could substitute eggplant, yellow/orange peppers, or yellow summer squash with equally delicious results.