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.

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.

Using a spatula, add Salted Butter, minced garlic, rosemary, and shredded parmesan cheese in a bowl and mix together well.

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 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!