Catracho Steak & Chicken Shish Kabobs with Chismol

Ingredients

Serves 4

For the shish kabobs

1 lb steak, cut into 2-inch cubes (Filet mignon is my favorite)
1 lb boneless chicken, cut into 2-inch cubes
2 tbsp Badia Complete Seasoning (1 tbsp per bowl of meat)
2 tbsp Goya Adobo All-Purpose Seasoning (1 tbsp per bowl)
1 tsp ground cumin
2 tbsp oil
1 large onion, cut into 2-inch pieces
2 bell peppers, cut into 2-inch pieces
8 oz Bella (cremini) mushrooms, halved

For the yellow rice

1 package yellow rice, prepared per directions

For the chismol (cabbage slaw)

1/2 head cabbage, sliced into thin julienne strips
2 tomatoes, sliced
1/2 onion, sliced
A handful of fresh cilantro, chopped
2 lemons, halved
Sea salt, to taste

To finish

Carlos’ Hot Sauce
Lemon or lime wedges (optional)
Extra cilantro, for serving

How to Make Steak & Chicken Shish Kabobs

Step 1: Get everything going

Preheat your grill to high heat and start your yellow rice so it’s ready when the kabobs come off the flame.

Step 2: Season the meat

Cut the steak and chicken into 2-inch cubes and divide them between two separate bowls. To each bowl, add 1 tbsp Badia Complete Seasoning, 1 tbsp Goya Adobo, 1/2 tsp cumin, and a splash of oil. Mix well until every piece is evenly coated.

Step 3: Prep the vegetables

Slice the onion and bell peppers into 2-inch pieces, and halve the Bella mushrooms so they hold up on the skewer.

Step 4: Build the kabobs

Thread the steak, chicken, and vegetables onto skewers, alternating meat and veggies in whatever order looks best to you. The vegetables between each piece of meat help everything cook evenly and soak up the smoke.

Step 5: Grill

Turn the grill down to medium and lay the kabobs across the grate. Grill for 8-10 minutes, turning every 2 minutes, until charred on the outside and cooked through. The chicken should reach a safe internal temperature of 165°F (74°C).

Step 6: Make the chismol (do this ahead)

While the kabobs cook (or earlier in the day) slice the cabbage into thin julienne strips, then slice again for a finer cut. Add the sliced tomatoes, onions, and cilantro. Squeeze the halved lemons over the top, season with sea salt to taste, and chill for at least 30 minutes so the flavors meld.

How to Plate

Spoon the yellow rice into a small saucer and turn it out into the center of the plate.
Lean one steak skewer and one chicken skewer on each side of the rice.
Add a small dish of fresh cilantro to the plate.
Reach for your favorite Carlos’ Consuming Fire Hot Sauce and drizzle it over the kabobs to taste.
Finish with a squeeze of fresh lemon or lime, if you like, and serve the chismol alongside.