Build Your Own Shish Kabobs Recipe

• 1 Tbsp. Dijon mustard
• 2 Tbsp. fresh rosemary, stems removed
• 4 clv garlic, chopped
• 2 Tbsp. freshly squeezed lemon juice
• 2 Tbsp. balsamic vinegar
• 1/4 c. extra virgin olive oil
• 1/2 tsp salt
• 1/2 tsp freshly grnd black pepper
• 1 lb sirloin steak, cut in 1-inch cubes Citrus-Tarragon Chicken
• 1 x orange, zested, juiced, remainder discarded
• 1 x lemon, zested, juiced, remainder discarded
• 1 x lime, zested, juiced, remainder discarded
• 4 clv garlic, chopped
• 1 Tbsp. fresh rosemary, discarded
• 1/4 c. soy sauce
• 1/4 c. extra virgin olive oil
• 1/2 tsp salt
• 1/2 tsp freshly grnd black pepper
• 1 lb boneless, skinless chicken breasts, cut in 1-inch cubes Lemon-Garlic Shrimp
• 3 clv garlic, chopped
• 2 x shallot, chopped
• 1 x Bay Leaf
• 2 Tbsp. fresh thyme, stemmed
• 1/4 c. fresh Italian parsley, finely, minced
• 1 tsp chili pepper flakes
• 1/4 c. extra virgin olive oil
• 2 Tbsp. freshly squeezed lemon juice
• 1 lb (16-20 count) shrimp, shelled, deveined Veggies for Kabobs bell pepper onion cherry tomato mushroom Italian squash baby potato, boiled till cooked through cob corn, husked, sliced into 1/2-inch-thick rounds Balsamic Basting Vinaigrette for Veggies
• 1/4 c. extra virgin olive oil
• 2 Tbsp. balsamic vinegar tbsp salt and pepper, to taste

1. Balsamic Basting Vinaigrette for Veggies: If using bamboo skewers, soak them in water for 1 hour to retard charring.
2. Whisk together all of the dijon-rosemary steak ingredients (except the steak) in a bowl.
3. Toss the steak in the mix till proportionately coated.
4. Cover and marinate in refrigerator for 2 hrs.
5. Whisk ingredients together in a bowl.
6. Set aside with a basting brush.
7. Whisk together all of the citrus-tarragon chicken ingredients (except the chicken) in a bowl.
8. Toss the chicken in the mix till proportionately coated.
9. Cover and marinate in refrigerator for 2 hrs.
10. Whisk together all of the lemon garlic shrimp ingredients (except the shrimp) in a bowl.
11. Toss the shrimp in the mix till proportionately coated.
12. Cover and marinate in refrigerator for 2 hrs.
13. Cut vegetables into bite-size pcs.
14. Puree balsamic basting vinaigrette ingredients in a blender for 30 seconds.
15. Place meats, shrimp, and veggies in individual bowls and set out buffet style.
16. Instruct your guests to skewer their own kabobs and baste veggies with balsamic vinaigrette.
17. Grill kabobs directly over heat source for about 10 - 15 min, turning 1/4 rotation every 2 - 3 min, or possibly till the meat and/or possibly fish is cooked throughout.

mustard, fresh rosemary, garlic, freshly squeezed lemon juice, balsamic vinegar, extra virgin olive oil, salt, freshly grnd black pepper, sirloin steak, orange, lemon, lime, garlic, fresh rosemary, soy sauce, extra virgin olive oil, salt, freshly grnd black pepper, chicken breasts, garlic, shallot, bay leaf, fresh thyme, fresh italian parsley, chili pepper, extra virgin olive oil, freshly squeezed lemon juice, shrimp, extra virgin olive oil, balsamic vinegar

Taken from cookeatshare.com/recipes/build-your-own-shish-kabobs-94859 (may not work)