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Chicken and Beef Shish Kabobs

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Paired with Oak Ridge Winery, 2016 Ancient Vine Zinfandel

Shish kabobs are something you should always keep in your summer repertoire. Fresh fruits and vegetables are usually coming out of your ears and you don’t want to waste anything from your summer gardens or your mom’s. This simple oregano garlic dry rub works well with any protein you want to skewer in your kabobs. For a lighter option, go with salmon and shrimp, or try swapping in peaches instead of zucchini for a touch of sweetness. Kabobs are an easy, crowd-pleasing main that appeases the dietary restriction masses.

For our grill we went with Cowboy Hardwood Lump Charcoal and Western BBQ Hickory Wood chips. A charcoal grill is a must for this recipe for one simple reason; charcoal flames are hotter and kabobs need a good char. BBQ your kabobs on the hottest part of your grill until they get good color and then move them to the cooler side of your BBQ to continue cooking. 

Finding a red wine to enjoy in the middle of the Central Valley summer that works well with BBQ can be difficult. The Ancient Vine Zinfandel from Oak Ridge winery is loaded with boysenberry and French-roasted coffee notes with the perfect amount of acidity for BBQ. Most importantly, it’s not an oversaturated, kick-you-in-the-rear zinfandel that requires a fork and knife to get through. This zinfandel is the perfect BBQ companion and can be enjoyed all summer long. 

2 chicken breasts
1 beef filet
1 medium zucchini
1 medium red bell pepper
1 red onion 

Dry Rub
Dried oregano
Garlic powder
Sea salt
Black pepper 

Cut chicken and beef into 2-inch cubes and cut vegetables. Skewer kabobs’ meat, then vegetable, and repeat while leaving a little space in between. Season kabobs generously with dry rub mixture. Grill kabobs for 3 minutes over the hottest part of your grill for good color. Move them over to the cooler side of your BBQ for an additional 3 minutes or to your liking. Immediately after removing kabobs from heat, drizzle with Calivirgin Rustic Rosemary olive oil. Serve with warm pita bread and favorite pita fixings.

Written by: Lauren Rose