Ingredients: |
Ingredients: MEAT:
Dijon-Rosemary Steak:
1T Dijon mustard
2 T fresh rosemary, stemmed
4 cloves garlic, minced
2 T freshly squeezed lemon juice
2 T 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 T 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 T fresh thyme leaves
1/4 C finely chopped fresh Italian parsley
1 tsp chili pepper flakes
1/4 C olive oil
2 T freshly squeezed lemon juice
1 lb (16 to 20 count) shrimp, shelled and deveined
Veggies:
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 T balsamic vinegar
Salt and pepper
Skewers (if using bamboo skewers, soak them in water for 1 hour to retard charring)
Beer
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Directions: |
Directions: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.
Place meats, shrimp, and veggies in individual bowls and set out buffet style. Instruct your guests to skewer their own kabobs and baste veggies with balsamic vinaigrette.
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. |
Personal
Notes: |
Personal
Notes: *The simplest way to zest citrus is to use a tool called a citrus zester. This tool has very small holes at its top that will cut very shallow ribbons out of the citrus fruit. Both a vegetable peeler and a box grater are tools that can be used to zest, however, a citrus zester will yield the best possible result. For finer shreds, use a microplane grater.
Recommended beverage: Beer
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This recipe for Build-Your-Own Shish Kabobs (Some Assembly Required ) is from