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:
- 3 cloves garlic, minced
- 2 shallots, minced
- 1 bay leaf (fresh or dried)
- 2 tablespoon fresh thyme leaves
- 1/4 cup finely chopped fresh Italian parsley
- 1 teaspoon chili pepper flakes
- 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
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
Photo: Build-Your-Own Shish Kabobs Recipe

















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By justwannaeat
on March 27, 2013
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Delicious! Thank you. Has anyone else seen this Flip Kabob thing?
By tannie69
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.
By tomntrovato_9976310
surprise, AZ
on March 06, 2013
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I have used this recipe many times with lamb and it is always a major hit. Friends tell me they don't like lamb and didn't realize that that's what they were eating. I always try to cut the meat into 1 1/2 cubes so as to cook to a medium to medium rare as the veggies finish cooking on the same skewer. The only veggie I cook separately are cherry tomatoes.
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