for 12 servings
1 onion, quartered
6 bell peppers, cut in 1.5″ (4cm) squares
1 lb (455 g) cubed steak
1 lb (455 g) chicken breast, cubed
1 lb (455 g) shrimp, deveined and peeled with the tail on
3 teaspoons salt, 1 teaspoon per protein
3 teaspoons pepper, 1 teaspoon per protein
3 tablespoons garlic powder, 1 tablespoon per protein
3 tablespoons chili powder, 1 tablespoon per protein
3 teaspoons cumin, 1 teaspoon per protein
Slice onion in quarters, and bell peppers in 1.5″ (4cm) squares.
Place each meat in a gallon sized plastic bag and cover with dry ingredients. Close the bag and shake until evenly coated.
Prepare skewers by layering onion, bell pepper, and protein. (Be sure not to mix proteins on the same skewer, as they have different cook times.)
Grill the skewers over medium-high heat, flipping once, until the protein’s internal temperatures are as follows: Steak – 155ºF (70ºC), Chicken – 165ºF (75ºC), Shrimp – 145ºF (65ºC).