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Catracho Steak/Chicken Shish Kabobs with Chismol
- 8-12 ounces of favorite steak (Filet mignon is my favorite)
- 2 -4 bone less chicken breast
- Bottle of your favorite Carlos’ Consuming Fire Hot Sauce
- 1 small container of cherry tomatoes
- 1 large green, yellow, orange and red bell pepper
- 1 small case of baby Bella mushrooms (optional)
- 1 Sweet onion
- 1 Lemon
- 1 package of Vigo Yellow Rice (10-16 ounces)
- 2 Tbsp of Badia Complete Seasoning
- 2 Tbsp of Goya Adobe All Purpose Seasoning
- 1 Tsp Cumin
- 1 Tsp Sea salt
- 1 Tsp pepper
- 1 Tbsp extra virgin olive oil
- Cabbage
- 1 Spanish onion
- 1 bunch of cilantro
- 5 lemons
- 3 Ripe tomatoes
- 2 Tbsp of sea salt
- Preheat grill to high heat.
- Start yellow rice.
- Cut steak and chicken into 2-inch cubes and place in 2 different bowls.
- Add 2 Tbsp of Badia Complete Seasoning, 2 Tbsp of Goya Adobe All Purpose Seasoning, 1 Tsp Cumin and oil to both meats. Mix well.
- Cut into 2-inch slices the onion and peppers.
- Cut Bella mushrooms in half.
- Start skewering meats and vegetables. Between each meat put veggies in desired order.
- Turn heat on grill to medium and place skewers. 8-10 minutes turning every 2 minutes.
- Start dicing cabbage into thin Julienne strips and then slice more.
- Slice tomatoes, onions and cilantro and add to cabbage.
- Cut lemons in half and using a lemon squeezer add to cabbage mix. Add sea salt to taste. Place in fridge for at least 30 minutes.
- Place rice in a small saucer and put in middle of plate.
- Add 1 skewer of each meat on each side of rice.
- Add a small saucer of cilantro to plate.
- Use your favorite Carlos’ Consuming Fire Hot Sauce. Enjoy!!
- Slice of lemon or lime optional to squeeze over skewers.
