By Jason Fullilove
These chicken and beef kebabs are packed with citrus and herb flavor. Chef Jason Fullilove's recipe uses a yogurt-based marinade to ensure tender, moist results.
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|2 Cup||full-fat plain Greek yogurt|
|1 Cup||chopped cilantro|
|2 Whole||limes, juiced|
|3||cloves garlic, minced|
|1 Tablespoon||curry powder|
|1 Teaspoon||ground cumin|
|1 Pound||beef tenderloin, diced large|
|1 Pound||skin-on chicken thighs, cut into large strips|
|salt and pepper, to taste|
Mix all ingredients together for the marinade. Divide marinade in half. In separate bowls, coat the chicken and the beef tenderloin in marinade. Cover each bowl and transfer to the refrigerator to marinate overnight.
2 Cup full-fat plain Greek yogurt
1 Cup chopped cilantro
2 Whole limes, juiced
3 cloves garlic, minced
1 Teaspoon turmeric
1 Tablespoon curry powder
1 Teaspoon ground cumin
1 Pound beef tenderloin, diced large
1 Pound skin-on chicken thighs, cut into large strips
salt and pepper, to taste
When ready to cook, set Traeger to 350°F and preheat, lid closed for 15 minutes.
350 ˚F / 177 ˚C
While the grill is heating, skewer the beef and chicken separately.
Once the grill is hot, place the skewers directly on the grill grate and cook, turning every 3 to 5 minutes. Cook chicken for 15 to 20 minutes and beef for 10 to 15 minutes, or until they reach desired doneness.
350 ˚F / 177 ˚C
Remove from grill and let rest 5 minutes before serving. Enjoy!
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