Build-Your-Own Shish Kabobs

Source: Food Network



Our beautiful chicken, sausage, and shrimp kabobs, ready for grilling. . .
believe it or not, we had already sent yet another pan of kabobs (the steak ones) out to be grilled!

 

Ingredients:

 

Dijon-Rosemary Steak:

• 1 tablespoon Dijon mustard
• 2 tablespoons fresh rosemary, stemmed (I substituted it with dried)
• 4 cloves garlic, minced
• 2 tablespoons freshly squeezed lemon juice
• 2 tablespoons balsamic vinegar
• 1/4 cup olive oil
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1 pound 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 tablespoon fresh tarragon leaves (I substituted dried basil)
• 1/4 cup soy sauce
• 1/4 cup canola oil
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1 pound boneless, skinless chicken breasts, cut into 1-inch cubes

Lemon-Garlic Shrimp*:

• 3 cloves garlic, minced
• 2 shallots, minced (first time I've ever used shallots in a recipe!)
• 1 bay leaf (fresh or dried)
• 2 tablespoon fresh thyme leaves (I used dried)
• 1/4 cup finely chopped fresh Italian parsley (I used dried) 
• 1 teaspoon chili pepper flakes (I may omit this next time. . .it made the shrimp pretty spicy!)
• 1/4 cup olive oil 
• 2 tablespoons freshly squeezed lemon juice
• 1 pound (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 cup olive oil
• 2 tablespoons balsamic vinegar
• Salt and pepper
• If using bamboo skewers, soak them in water for 1 hour to retard charring.

Directions:

1. 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.
2. 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.
3. 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.
4. Cut vegetables into bite-size pieces.
5. Puree balsamic basting vinaigrette ingredients in a blender for 30 seconds.
6. 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.
7. 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.
8. *Note on the shrimp:  Since the shrimp cooks so much quicker than the other meats, I put the shrimp on their own skewers and broiled them in the oven (for 2-3 minutes on each side) instead of grilling them.

Comments:  These kabobs were so good!  A fun, healthier alternative to the meat-only grilling we usually do.  We tried each of the marinades, and they were amazing!  For the herbs and spices I didn't have on hand, I used this handy website to find good substitutes/equivalents:  http://www.gourmetsleuth.com/Dictionary.aspx