Catracho Steak & Chicken Shish Kabobs with Chismol

Fire up the grill! These Catracho steak and chicken shish kabobs turn a backyard cookout into a feast. Tender, seasoned cubes of beef and chicken are charred over an open flame, stacked between sweet peppers, onions, and meaty mushrooms, then served over a bed of golden yellow rice with bright, citrusy chismol on the side. Finish it all with a few dashes of your favorite Carlos’ Hot Sauce and every bite lands somewhere between smoky, bright, and downright addictive.

It’s a complete, colorful Honduran-style plate that looks like it took all day — but comes together in under an hour.

Why These Steak & Chicken Shish Kabobs Work

Two proteins, one plate. Steak and chicken on the same shish kabobs means everyone at the table gets exactly what they’re craving.
Big, bold seasoning. A simple trio of Badia Complete, Goya Adobo, and cumin builds deep, savory flavor before the meat ever hits the grill.
Built for heat lovers. The smoky char is the perfect canvas for a bright, garden-fresh kick — drizzle on as much Carlos’ Hot Sauce as you dare.
Balanced and fresh. A make-ahead chismol — Honduras’ answer to pico de gallo — cuts through the richness and keeps the whole plate feeling light.

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.

Tips for the Best Shish Kabobs

Soak wooden skewers in water for 20-30 minutes first so they don’t scorch on the grill.
Keep the cubes even. Uniform 2-inch pieces cook at the same rate, no dry chicken next to underdone steak.
Don’t crowd the grate. Give each skewer room so the meat sears instead of steams.
Sauce at the table. Let everyone control their own heat by finishing with Carlos’ Hot Sauce to taste.

Frequently Asked Questions

How spicy are these shish kabobs? That’s entirely up to you. The kabobs themselves are mild and savory, the heat comes from the Carlos’ Hot Sauce you drizzle on at the end. Start light with our bright, approachable Jalapeño Hot Sauce, or reach for a hotter bottle if you want real fire.

What’s the best cut of steak for kabobs? Tender, quick-cooking cuts like sirloin or ribeye work beautifully. They stay juicy over high heat and take on the seasoning well.

What is chismol? Chismol (also spelled chimol) is a fresh Honduran relish of tomato, onion, cilantro, and lime — essentially the Honduran cousin of pico de gallo. Here it’s bulked up with cabbage for a crisp, slaw-like side.

Can I make this without a grill? Yes. Cook the kabobs under a hot broiler or on a grill pan, turning every couple of minutes until charred and cooked through.

Bring the Heat

A smoky skewer and a bold sauce were made for each other. However you build your plate, finish these Catracho shish kabobs with Carlos’ Consuming Fire. Honest heat and real flavor in every drop.

Stock your kitchen with Carlos’ Jalapeño Hot Sauce and make your next cookout unforgettable.