Texas Roadhouse Kabobs

Gather all ingredients before beginning recipe.

Equipment:  Two cutting boards (one for veggies & one for meat), storage container, metal skewers, knife, latex gloves

Important to know:

  • Cutting your veggies slightly smaller than the sirloin or chicken cubes should keep them from burning.
  • Metal skewers helps ensure complete cooking of the meat, including the center.

Step 1


  • 1 oz. mushroom caps


  • Trim stem of mushrooms even with cap
  • Place in appropriate container and hold for later use

Step 2


  • 6 oz. sirloin or chicken (1 1/2 x 1 1/2 cubes)
  • 1 oz. yellow onion (1 1/4 x 1 1/4 slices)
  • 1 oz. green pepper (1 1/4 x 1 1/4 slices)
  • 1 oz. tomato (1 1/4 x 1 1/4 slices)


  • Cut remaining ingredients and reserve
  • Each kabob contains:  5 sirloin or chicken pieces, 2 mushroom caps, 2 tomato slices, 2 onion slices,  and 3 green pepper slices.
  • With the point of the skewer up slide on one piece of sirloin or chicken.
  • Place the rest of the ingredients on in this order:  green pepper, onion, sirloin cube, tomato, sirloin/chicken cube.
  • Repeat

Step 3


  • marinade or seasoning as desired


  • Place all kabobs into a container.
  • Season or marinate the kabobs to you desired taste and let sit in refrigerator for later cooking on the grill.