Making grilled steak and chicken skewers can be super simple! But why not jazz them up? Below I have a Red Wine sauce and a Rosemary Parmesan Butter recipe that you'll be craving years to come! Once you perfect these toppings, you'll be wanting to put them on all your proteins.
If you know me, you know I LOVE to elevate simple dishes. My wife always asks, "Can't you just make something simple?" Well where's the fun in that! Haha! For me, it's about added layers of flavor. With a few extra steps, you can have that elevated Steak and Chicken Skewers!
Why a Red Wine Sauce?
It's similar to a nice steak house experience that's easy to do at home. This will be the sauce we use on the steak skewers. It's a combination of red wine, butter, and garlic along with some seasonings to add a depth of flavor.
Why the Rosemary and Parmesan Butter?
Chicken pairs really well with parmesan cheese and rosemary so I thought a simple butter with good flavor can pair very well with the chicken. The best part...it's made in 1 step! Just mix all the ingredients together.
Which Skewers to use.
I used a 11.75" bamboo skewer that I purchased off amazon. Could you use metal or aluminum? Yes, of course! I personally like the charred part of the bamboo when cooking to had a little smokey/grill texture. It looks more palatable and appetizing when plating and serving.
Pro Tip : Be sure to soak them overnight!
Marinade for Chicken Skewers
Years ago, we used to take chicken breast with Italian dressing and soak it for 24 to 36 hours before we grilled it and it turned out always so good. I worked at a restaurant way back in the 80's and 90's called Grady's Good Times and it's just something we did. The Italian dressing worked magic! Then, when grilled it tasted so much better than just grilled chicken with seasoning. It's the Italian herbs, oil, and vinegar penetrate the chicken and adds so much flavor.
Now let's get to cooking with some helpful tips and tools.
Helpful Items for Grilling Steak and Chicken Skewers
- Flint and Flame Knives - I use these daily and have had them for over 2 years. I've yet to sharpen them! Definitely great quality knives. Code CHEFTIM40 to get 40% this knife or their entire website.
- Blaze Grill - BBQ Guys have come out with my favorite gas grill to use!
- QUE That Seasoning - My good friends here in Knoxville have come up with the perfect BBQ seasoning! It's a must try!
- Skewers - These come in 10 or 12inch. I prefer the 12 inch to fill up with goodies. 2 skewers per person is what we average.
- 3 Qt Sauce Pan - Hexclad pans are my brand of choice. I've used them for years and they've been withstanding all my cooking and we cook A LOT.
- Bench Scraper - Anytime I cook, this is on the counter. It makes for an easy clean up and to make sure no ingredients are left behind.
- Mixing Bowls - Priority Chef mixing bowls have a non-slip bottom that I LOVE! Less mess is always best, right?
- Measuring Cups - Having a set of different sizes is lifesaving in the kitchen! This Anchor brand is my go to.
- Wire Whisk - Oxo brand whisk that's easy to clean and gets the mixing done!
- Meater Plus Probe - Never guess whether or not your meat is at temperature again. This probe comes with an app that will alert you when it's ready!
- Salt - When I'm using salt as a topper for finishing dishes, I like to use a quality salt.
- Glass Storage Containers - Having glass containers with air tight lids are great for food saving and marinading. We've all had that occasional spill in the fridge from Tupperware...but not with these lock tights!
Ingredients you'll need for Grilled Skewers
Skewers
- 2 - 10 oz Steaks (any cut you prefer)
- 2 - 10 oz Chicken Breasts
- 1 Cup Italian Dressing
- 4 Bell Peppers (I used orange, red, yellow and green)
- 1 Large Onion
- 2 tablespoon BBQ Seasoning
- 2 tablespoon Olive Oil
- Salt and Pepper to taste
- 6-8 Skewers
Red Wine Sauce
- 1 Shallot
- 2 teaspoon Garlic, minced
- 2 tablespoon Extra Virgin Olive Oil
- 3 Thyme Sprigs
- 2 Bay Leaves
- 1 Cup Red Wine
- ½ Cup Beef Broth
- 4 tablespoon Butter
- Salt & pepper to taste
Rosemary Parmesan Butter
- 8 tablespoon of Salted Butter
- 1 tablespoon Garlic, minced
- 2 teaspoon Rosemary
- 4 tablespoon Parmesan Cheese (I used Parmigiano Reggiano)
Instructions for Skewers and Homemade Sauces
Overnight Marinade and Prep
Step 1 : Poke holes all over the breasts and place it in a container with high sides. Pour Italian dressing into a container with enough to cover chicken. Cover and refrigerate overnight. Pro Tip: Glass containers with an airtight lid make marinating SO much easier!
Step 2 : Take one stick of butter out of the refrigerator so it's soft to make the Parmesan Rosemary butter tomorrow.
Step 3 : Soak your skewers in water overnight. Bread pans work great for this. Pro Tip: Place a weight on top of them to ensure they soak well in the water.
Making Red Wine Sauce for Steak (Day of Cooking)
Step 4 : Gather ingredients for Red Wine Garlic Butter Sauce. Dice your shallot and garlic cloves.
Step 5 : In a medium pot on medium heat, pour in the olive oil. Add in the shallots, garlic, thyme and bay leaves. Cook until the shallots and garlic start turning brown and are slightly softened.
Step 6 : Pour in your red wine and bring it to a boil quickly, then lower your heat to a simmer. Cook the red wine down until it's almost gone (½ tablespoon left). Then, add in beef broth and bring to a quick boil and then reduce heat until half the broth has cooked out.
Step 7 : Using a strainer, strain sauce and place liquid back in the pot. On a low medium heat, add in 1 tablespoon butter at a time and melt. It will be 4 tablespoon total. Whisk sauce throughout the process. Once melted, remove from heat. If you see any oil settled on top, then remove with a spoon.
Making Rosemary Parmesan Butter for Chicken
Step 8 : Using a spatula, add Salted Butter, minced garlic, rosemary, and shredded parmesan cheese in a bowl and mix together well.
Building Skewers
Step 9 : Preheat grill to 400°F.
Step 10 : Cut the bell peppers in half and remove stems and seeds. Cut those pieces in half, and then half again. You'll have 8 pieces of each pepper. Do the same with the onion. Keep in mind you use less onion than pepper on the skewers. Place cut pieces into a bowl and toss with olive oil, salt and pepper.
Step 11 : Remove chicken from the marinade. Pat dry and cut each breast into 8 chunks. Repeat with steak. Season both the steak and chicken with QUE that BBQ seasoning and a little sea salt.
Step 12 : Build skewers by alternating colors of peppers, adding in onion and proteins. Never place chicken and steak on the same skewer. I was able to fit 4-5 proteins on each one.
Grill and Plate
Step 13 : Grill your steak and chicken skewers until the protein is cooked to a safe eating temperature. Keep in mind the steak skewers will be done first if you prefer a medium/medium rare cook.
Step 14 : Remove from heat when cooked to temperature and let rest. Melt butter for chicken in microwave. Top steak skewers with Red Wine sauce and top chicken with melted rosemary parmesan butter. Enjoy!
What are the "must haves" on your family menus? Let me know your families favorite recipes in the comments! I love gathering ideas from fellow cooks!
Recipe
Steak and Chicken Skewers
Equipment
- Grill
- Skewers
- Marinade Containers optional
Ingredients
For Skewers
- 2 - 10 oz Steaks any cut you prefer
- 2 - 10 oz Chicken Breasts
- 1 Cup Italian Dressing
- 4 Bell Peppers I used orange, red, yellow and green
- 1 Large Onion
- 2 tablespoon BBQ Seasoning
- 2 tablespoon Olive Oil
- Salt and Pepper to taste
- 6-8 Skewers
Rosemary Parmesan Butter
- 8 tablespoon of Salted Butter
- 1 tablespoon Garlic minced
- 2 teaspoon Rosemary
- 4 tablespoon Parmesan Cheese I used Parmigiano Reggiano
Red Wine Garlic Butter Sauce
- 1 Shallot
- 2 teaspoon Garlic minced
- 2 tablespoon Extra Virgin Olive Oil
- 3 Thyme Sprigs
- 2 Bay Leaves
- 1 Cup Red Wine
- ½ Cup Beef Broth
- 4 tablespoon Butter
- Salt & pepper to taste
Instructions
Overnight Marinade and Prep
- Poke holes all over the breasts and place it in a container with high sides. Pour Italian dressing into a container with enough to cover chicken. Cover and refrigerate overnight. Pro Tip: Glass containers with an airtight lid make marinating SO much easier!
- Take one stick of butter out of the refrigerator so it's soft to make the Parmesan Rosemary butter tomorrow.
- Soak your skewers in water overnight. Bread pans work great for this. Pro Tip: Place a weight on top of them to ensure they soak well in the water.
Making Sauce for Steak (Day of Cooking)
- Gather ingredients for Red Wine Garlic Butter Sauce. Dice your shallot and garlic cloves.
- In a medium pot on medium heat, pour in the olive oil. Add in the shallots, garlic, thyme and bay leaves. Cook until the shallots and garlic start turning brown and are slightly softened.
- Pour in your red wine and bring it to a boil quickly, then lower your heat to a simmer. Cook the red wine down until it's almost gone (½ tablespoon left). Then, add in beef broth and bring to a quick boil and then reduce heat until half the broth has cooked out.
- Using a strainer, strain sauce and place liquid back in the pot. On a low medium heat, add in 1 tablespoon butter at a time and melt. It will be 4 tablespoon total. Whisk sauce throughout the process. Once melted, remove from heat. If you see any oil settled on top, then remove with a spoon.
Making Rosemary Parmesan Butter for Chicken
- Using a spatula, add Salted Butter, minced garlic, rosemary, and shredded parmesan cheese in a bowl and mix together well.
Building Skewers
- Preheat grill to 400°F.
- Cut the bell peppers in half and remove stems and seeds. Cut those pieces in half, and then half again. You'll have 8 pieces of each pepper. Do the same with the onion. Keep in mind you use less onion than pepper on the skewers. Place cut pieces into a bowl and toss with olive oil, salt and pepper.
- Remove chicken from the marinade. Pat dry and cut each breast into 8 chunks. Repeat with steak. Season both the steak and chicken with QUE that BBQ seasoning and a little sea salt.
- Build skewers by alternating colors of peppers, adding in onion and proteins. Never place chicken and steak on the same skewer. I was able to fit 4-5 proteins on each one.
Grill and Plate
- Grill your steak and chicken skewers until the protein is cooked to a safe eating temperature. Keep in mind the steak skewers will be done first if you prefer a medium/medium rare cook.
- Remove from heat when cooked to temperature and let rest. Melt butter for chicken in microwave. Top steak skewers with Red Wine sauce and top chicken with melted rosemary parmesan butter. Enjoy!
Nutrition
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Chef Tim Clowers says
Very easy Recipe