Shrimp, Chicken, & Steak Kebabs with ButcherBox

Shrimp, Chicken, & Steak Kebabs with ButcherBox

We cracked the code to a master universal marinade and are here to share. Guaranteed to effortlessly UP the deliciousness of each protein for perfectly succulent and juicy kebabs!

by Sami Udell | @wholesam


2 lb beef filet, cut into small cubes

2 lb chicken breast, cut into small cubes 

2 lb shrimp, peeled and deveined 

2 red onion, cut into equal-sized small cubes 

2 red bell pepper, cut into equal-sized small cubes 

2 zucchini, cut into equal-sized small cubes 

2 orange bell pepper, cut into equal-sized small cubes 

For the Marinade: 

4 Thai chilis 

6 garlic cloves 

¼ cup coconut aminos (or soy sauce) 

¼ of an onion 

¼ cup parsley 

2 tbsp thyme leaves 

2 cups yogurt 

¼ cup honey 

Juice of 2 lemons 

1 tbsp dried oregano 

1 tbsp garlic powder 

1 tbsp onion powder 

¼ cup Sizzle

1 tbsp salt or to taste 

1 tbsp pepper 

For the vegetable toss:

1 tbsp Drizzle 

Salt and pepper to taste 

For Skewering: 

Wooden skewers, soaked in water for at least 1 hour or overnight


Active Time: 1½ hrs

Full Time: 2 hrs

Serves 10

In a blender or food processor, combine the Thai chilis, garlic cloves, coconut aminos, onion, parsley, thyme, yogurt, honey, lemon juice, oregano, garlic powder, onion powder, olive oil, salt, and pepper. Blend until the marinade is smooth and well-combined.


Divide the marinade equally into three separate bowls. Place the beef cubes in one bowl, chicken cubes in another, and shrimp in the third bowl. Ensure all the protein is well-coated with the marinade. Cover each bowl with plastic wrap and let them marinate for as long as you'd like. For extra flavor, marinate them overnight in the refrigerator.


When you're ready to skewer preheat your grill to medium-high heat.


In a large mixing bowl, combine the red onion, red bell pepper, zucchini, orange and bell pepper. Drizzle with Sizzle, and season with salt and pepper. Toss the vegetables until they are evenly coated.


Now time to make the kebabs. Have all the components nearby—vegetables, 3 bowls of proteins, and skewers. Remove the protein from the marinade, allowing any excess marinade to drip off. Take the soaked wooden skewers and thread the marinated beef, chicken, shrimp, and prepared vegetables onto the skewers in any desired order, alternating between the different ingredients, but keeping the proteins separate from each other.


Place the skewers on the preheated grill. Cook times vary widely depending on the grill so cook the proteins until the meat is cooked to your desired doneness and the shrimp are pink and opaque, the chicken reaches an internal temperature of 165 F and the steak reaches an internal temperature of 135-140 F. 

On a charcoal grill, the cook times were 5-6 minuted for the shrimp, 10-12 minutes for the chicken and 7-8 minuted for the steak. Make sure to rotate the skewers halfway. You can also cook the skewers inside in a pan or grill pan.


Once cooked, remove the skewers from the grill and let them rest for a few minutes. Serve the summer kebab trio hot, garnished with fresh chopped parsley and a big drizzle of Drizzle. Enjoy the delicious tangy charred flavor of summer!