Remember when you were drooling over my Instagram dinner pics last Sunday? Yea, these steak and chicken kabob roll-ups with creamy spinach are pretty legit!
Wait no more! The recipe is here. But first, let’s join the What I Ate Wednesday party over at Peas and Crayons with Jenn!
[breakfast] egg white & broccoli scramble with skillet shoestring sweet potatoes [snack] two apple cinnamon whole wheat muffins, one with PB and one without! [lunch] chicken chef salad! on top of that bad boy is chickpeas, red onion, broccoli, shredded carrot, cherry tomatoes, peas, crumbled reduced-fat Feta, and a baked chicken breast. No dressing for this girl, I use hummus! [post workout] vanilla almond Quest bar with unpictured grapes [more snackage] cinnamon raisin swirl peanut butter… best stuff you will ever have! [dinner] kabob roll-ups served on creamy sauteed spinach and quinoa!
Ooooh such a delicious way to turn the steaks and asparagus on the meal plan from something boring to something amazing! Kabobs are one of my favorites, and I loved this different twist on them. Kyle handled the main entree, and I whipped up the sauteed spinach and quinoa. Why is it that grilled food tastes so much better sometimes?!
Oh, and you can’t see it from the picture, but there is bacon in there. If you weren’t sold before, you’ve gotta be now!
These were so fantastic. The creamy spinach acted as a kind of sauce for the kabob roll-ups. It was a great combo!
- two 4-6 oz chicken breasts
- two 4-6 oz petite sirloin steak
- 1 bushel asparagus
- 1 whole red pepper
- 1 whole green pepper
- 8-10 oz bacon
- Worchestershire sauce
- soy sauce
- cracked pepper and salt
- 8 oz spinach
- 2 cloves garlic, minced
- 1/4 cup shredded Parmesan
- 1/4 cup shredded mozzarella
- 1/4 cup plain Chobani
- 1/4 teaspoon garlic salt
- salt and pepper
- Marinate chicken and steak in Worchestershire and soy sauce mixture. Use enough to let the bottom of the meat sit in the marinade, brushing on top of meat. Coat with cracked pepper. Let marinade overnight. (or for a couple hours if you want to make these tonight!)
- When you are ready to prepare kabobs, slice each chicken breast and steak in half lengthwise. Let sit in marinade while preparing the stuffing.
- Dice up bacon. In a skillet over medium heat, cook until done. Remove from skillet.
- Using the bacon grease in the pan, saute the asparagus about 5-10 minutes.
- Slice red and green pepper into 8 strips each.
- In the middle of one chicken breast or steak, layer two or three stalks of asparagus, bacon, a red pepper, and green pepper. Layer vegetables perpendicular to the length of the chicken. (whoa, this is starting to sound like algebra!) Carefully wrap each piece of meat so that the ends overlap over the top of the layered veggies and bacon. Hold close by piercing them with 2-3 toothpicks.
- Grill for 15-20 minutes, until the meat is thoroughly cooked through.
- Now, prepare creamed spinach. Start spinach once kabobs are on the grill. With a bit of EVOO, saute the spinach and garlic for about 3-5 minutes until just wilted. Let cool on a cutting board about 5 minutes.
- Chop into small pieces once cool enough to touch.
- Add spinach to a saucepan, along with cheese, Greek yogurt, and garlic salt. Add salt and pepper to taste. Heat over low until cheese is melted. Keep heated until kabobs are cooked.