Build-Your-Own Shish Kabobs

Recipe courtesy Bob Blumer

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Picture of Build-Your-Own Shish Kabobs Recipe Photo: Build-Your-Own Shish Kabobs Recipe
Rated 5 stars out of 5
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Total Time:
2 hr 55 min
Prep
40 min
Inactive
2 hr 0 min
Cook
15 min
Yield:
4 servings
Level:
Easy
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Ingredients

Meats for Kabobs:

Dijon-Rosemary Steak:

  • 1 tablespoon Dijon mustard
  • 2 tablespoons fresh rosemary, stemmed
  • 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
  • 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:

Veggies For Kabobs:

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

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.

Recommended beverage: Beer

Print Recipe

Beer Suggestion for This Recipe

Lager

Lager

Crisp, refreshing light beer

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Newest Ratings and Reviews

Read all 124 reviews

  • on May 25, 2013

    Flag

    Made these for holiday party- they were a major hit!!! I did all the prep the nite before, so very little work on party day. I only had to lay out all the ingredients for my guests.
    I only made chicken & shrimp + veggies. My grill was full, so I par boiled sweet corn on the cobs (cut into thirds, then threw them on the grill for a few minutes once the other kabobs were cooked.
    It was a fun way to get guests involved in making what they like. I had extra veggies and skewered them seperately, and they also got devoured.
    This is a great recipe for crowds due to special diets, etc. I had guests who don't eat red meat, vegans, no gluten, etc., so this recipe satisfied every diet!!!

    people found this review Helpful.
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  • on March 27, 2013

    Flag

    Delicious! Thank you. Has anyone else seen this Flip Kabob thing?

    people found this review Helpful.
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  • on March 16, 2013

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    I made the Dijon mustard-rosemary marinade steak shish kabobs for a birthday dinner and they were absolutely amazing. Did not like the vegies, so will be preparing another sauce for them in the future, but I will definitely be making the beef kabobs again.

    people found this review Helpful.
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