Beef Tenderloin, Chicken Breast, and Shrimp & Veggie Skewers
Chef Jay Ducote
- 1 pound beef tenderloin
- 1 pound boneless skinless chicken breast
- ½ pound peeled and deveined shrimp
- 1 red bell pepper
- 1 orange bell pepper
- 1 yellow bell pepper
- 1 zucchini
- 1 yellow squash
1 red onion
- 1 pint baby portobello mushrooms
- Extra Virgin Olive Oil
Get a grill set up over high heat. (If using wood, light fire at least an hour before you plan to cook, if Charcoal light 30-45 minutes before cooking)
Cut beef tenderloin into chunks. Reserve.
Cut chicken breast into chunks. Reserve.
Thank shrimp for being awesome. Reserve.
Cut up the bell pepper into skewer-sized pieces. They should be around the same size as the shrimp and the chunks of beef and chicken you just cut. Do the same for the squash, zucchini, and red onion. Thank the mushrooms for being awesome.
Assemble two skewers with alternating beef, bell, zucchini, bell, squash, bell, onion, bell, mushroom, beef, etc. Do the same with chicken skewers and with shrimp skewers.
Drizzle extra virgin olive oil over all skewers. Season the beef skewers with the Sweet & Savory Chile Rub. Season the chicken skewers with Hot Chicken Rub. Season the shrimp skewers with the Spicy & Sweet Rub.
Place all skewers over the grill on high heat. Hear the sizzle. Feel the sizzle. Smell the goodness.
Keep the chicken on high heat the longest. It has to cook all the way through. Take the shrimp off first. It’’ll be cooked the fastest. The beef will be in the middle depending on the desired doneness. For rare, pull it off with the shrimp. For medium-rare, let it cook a little longer. For well done, let it cook as long as the chicken.