Sweet Chili Chicken and Steak Kebabs with Foil Potatoes

Grilled chicken and steak kebabs brushed with sweet chili sauce, served with foil potatoes and asparagus.

By Manny Michael

50 minutes

Dinner

American

Ingredients

• Steak, cut into chunks
• Chicken, cut into chunks
• Bacon, partially cooked
• Shallots, cut into pieces
• Minced garlic
• Minced onion
• Garlic salt
• Black pepper
• Sweet chili sauce
• Wooden skewers, soaked in water
• Potatoes, cut into fourths
• Olive oil
• Splash of water
• Aluminum foil
• Asparagus
• Garlic oil or olive oil
• Garlic

Instructions

1. Season steak and chicken with minced garlic, minced onion, garlic salt, and black pepper.
2. Add potatoes to foil with olive oil, garlic salt, pepper, and a splash of water.
3. Wrap potatoes tightly and place on the grill first.
4. Soak wooden skewers in water.
5. Make steak-only skewers since steak cooks faster.
6. For chicken skewers, alternate chicken, partially cooked bacon, and shallots.
7. Toss asparagus with garlic oil, garlic, garlic salt, and pepper.
8. Grill the chicken kebabs first, flipping every 3 to 4 minutes.
9. Add steak kebabs and asparagus to the grill.
10. Brush or drizzle sweet chili sauce over the kebabs near the end of cooking.
11. Cook until chicken is fully done, steak is cooked to your liking, and veggies are tender.
12. Serve with grilled asparagus and foil potatoes.