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
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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. |
This recipe for Build-Your-Own Shish Kabobs is from