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Make the marinade. Combine all ingredients in a bowl made of nonreactive material (such as stainless steel). Set aside about 1/4 cup to use on the kabobs while they're cooking. Prepare the meat. Use a meat tenderizer to pound on the chicken and beef before adding it to the marinade.

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Instructions. Make the steak marinade by placing all of the ingredients into a bowl and stirring to combine. Lay the steaks onto a cutting board and cut into strips then into pieces that are about 1-inch wide. Put the steak pieces into a zip top bag and pour the steak marinade over the pieces to cover.

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Cut the pepper into roughly the same size pieces as the chicken. Remove 1 or 2 racks from the smoker to place the skewers on. Prepare your smoker by adding wood chips to the tray and water to the bowl. Preheat the smoker to 250°F. Open the top vent. While the smoker is heating up, assemble the skewers.

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Spray the grill grates with cooking oil. Preheat the smoker to 250 F for 15 minutes and prepare the smoker for cooking. Once heated, turn the heat down to 180 F and place the skweres on the grill grate and leave to cook for abour an hour and a half. Drizzle the kabobs with BBQ sauce or the left over marinade.

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Cut beef into one-inch cubes. Place meat in a deep dish. Cover with soy sauce, teriyaki sauce, wine and steak seasoning. Allow beef to marinate for at least 30 minutes to 2 hours. Prepare bell peppers, mushrooms and onions. Place them in a large bowl and season with salt and pepper. Thread beef, mushrooms, bell peppers and onion on to a skewer.

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Make the spice rub. In a large bowl, mix together the garlic powder, nutmeg, cardamom, allspice, paprika, and a very generous pinch or two of salt and pepper. Season the meat. Add the meat to the bowl with the spice rub. Use your hands to rub the spices into the meat, coating the meat in the spices.

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Directions. Whisk together yogurt, lemon juice, oil, ginger, salt, smoked paprika, hot paprika, garlic, black pepper, cumin, and cayenne pepper in a medium bowl. Place chicken in a large resealable plastic bag. Pour in marinade and seal bag, removing as much air as possible. Place in refrigerator and marinate for 4 to 8 hours.

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First, whisk together the marinade ingredients in a glass measuring cup or a small bowl. Then transfer the marinade and cut up chicken to a resealable gallon sized bag. Press the bag several times to distribute the marinade and then place the bag in the refrigerator to marinate overnight, or for at least 2-4 hours.

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Preheat the smoker to 165°F. Cut the vegetables: take the mushrooms, bell peppers, and pineapples and cut them into chunks. Don't worry about the pieces not looking perfect. Cut the meat into 1-inch pieces. Take some wooden or metal skewers and start composing the kabobs according to a pattern: add meat, then onion, bell peppers, mushrooms.

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Preheat your smoker to 180-F according to the manufacturer's directions. Toss the veggies with the remaining oil, salt, and pepper. Thread the meat cubes and veggies onto the skewers, alternating a beef cube with a vegetable. Smoke the skewers at 180-F for about 30 minutes to give them a bit of smoke, then turn the heat up to 300-F and finish.

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Brush each kabob with olive oil and then season each one with salt, pepper and garlic powder making sure to coat each one evenly. Place the skewers onto a medium heated grill for around 10-15 minutes or until your preferred doneness. Make sure you are rotating each skewer so that all sides are cooked evenly.

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Heat BBQ or large skillet over high heat. Add 1 tbsp oil, then when smoking, cook kebabs in batches for 2 minutes on each side until slightly charred (4 sides = 8 minutes in total), basting with Reserved Marinade as you go. Transfer to plate, cover loosely with foil and rest for 3 minutes before serving.

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Preheat the grill to medium-high heat, about 375F to 400F on a grill. Once hot, brush oil on the metal grates. Place the kabobs on the grill, with the lid open for a few minutes to sear the meat, close the lid and cook for about 7 minutes on the first side.

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Brush the olive oil on the kabobs and season with garlic salt and pepper. After assembling, place the kabobs on the smoker at 165 degrees to smoke for 1 hour. After 1 hour, turn the heat up to 400 degrees and cook the kabobs, turning halfway through, for 30 minutes.

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Preheat the smoker according to manufacturer's directions to 250 degrees Fahrenheit. Remove the steak from the marinade and set the marinade aside. Assemble the steak, onions, cherry tomatoes, olives, mushrooms, and pepper on the skewers. Spoon the leftover marinade over the prepared skewers, discard any remaining marinade.

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Place the chicken breast pieces in a large bowl or a Ziplock bag to marinate. Add the bottled Italian dressing on top of the chicken and close the bag. Stir to combine the ingredients and cover the bowl if using. Place in the refrigerator for at least 1 hour but up to 24 hours before cooking.