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Build-Your-Own Shish Kabobs Recipe

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This recipe for Build-Your-Own Shish Kabobs, by , is from A Taste of Blackhawk Country, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Amanda Evans
Added: Monday, August 27, 2007

Category:
Category:

Ingredients:  
Ingredients:  
Meats for Kabobs:

Dijon-Rosemary Steak:
1 tbsp. Dijon mustard
2 tbsp. fresh rosemary, stemmed
4 cloves garlic, minced
2 tbsp. freshly squeezed lemon juice
2 tbsp. balsamic vinegar
1/4 c. olive oil
1/2 tsp. salt
1/2 tsp. freshly ground black pepper
1 lb. sirloin steak, cut into 1-inch cubes

Citrus-Tarragon Chicken:
1 orange, zested, then juiced, remainder discarded
1 lemon, zested, then juiced, remainder discarded
1 lime, zested, then juiced, remainder discarded
4 cloves garlic, minced
1 tbsp. fresh tarragon leaves
1/4 c. soy sauce
1/4 c. canola oil
1/2 tsp. salt
1/2 tsp. freshly ground black pepper
1 lb. boneless, skinless chicken breasts, cut into 1-inch cubes

Lemon-Garlic Shrimp:
3 cloves garlic, minced
2 shallots, minced
1 bay leaf (fresh or dried)
2 tbsp. fresh thyme leaves
1/4 c. finely chopped fresh Italian parsley
1 tsp. chili pepper flakes
1/4 c. olive oil
2 tbsp. freshly squeezed lemon juice
1 lb. (16 to 20 count) shrimp, shelled and deveined

Veggies For Kabobs:
Bell peppers
Onions
Cherry tomatoes
Mushrooms
Italian squash
Baby potatoes, boiled until cooked through
Corn on the cob, husked and sliced into 1/2-inch-thick rounds

Balsamic Basting Vinaigrette for Veggies:
1/4 c. olive oil
2 tbsp. balsamic vinegar
Salt and pepper

Directions:
Directions:
If using bamboo skewers, soak them in water for 1 hour to retard charring.

Whisk together all of the Dijon-rosemary steak ingredients (except the steak) in a bowl. Toss the steak in the mixture until evenly coated. Cover and marinate in refrigerator for 2 hours.

Whisk together all of the citrus-tarragon chicken ingredients (except the chicken) in a bowl. Toss the chicken in the mixture until evenly coated. Cover and marinate in refrigerator for 2 hours.

Whisk together all of the lemon garlic shrimp ingredients (except the shrimp) in a bowl. Toss the shrimp in the mixture until evenly coated. Cover and marinate in refrigerator for 2 hours.

Cut vegetables into bite-size pieces.

Puree balsamic basting vinaigrette ingredients in a blender for 30 seconds.

Grill kabobs directly over heat source for about 10 to 15 minutes, turning 1/4 rotation every 2 to 3 minutes, or until the meat and/or fish is cooked throughout.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
40 minutes

 

 

 

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