Build-Your-Own Shish Kabobs

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I invited several friends over and tripled the recipe in each section. I had about 11 adults and 7 kids (under 6 and we still had left overs. I marinated the citrus chicken over night and the next day for dinner it was AWESOME! Everyone loved the citrus taste (my husband commented how even though he least likes chicken he thought it was the most flavorful. Even though I marinated the tri-tip steak and shrimp for 7 hours it was flavorful but not as strong as the citrus chicken. Next time I'll marinate it overnight. Another thing we will consider next time is the shrimp. We should've gotten bigger shrimp or even prawns but we got the the package that has 35-40 in the bag. It shrunk pretty quickly on the grill and it was small. I didn't put corn on the stick because I knew it would be way too hard and dangerous cut but instead I cooked it separately and ppl loved the butter, salt pepper combo!

I paired it with fried rice and salad and it was a BBQ hit! Thanks for the awesome recipe!

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This is a delicious, easy, and healthy way to please a crowd. I should mention that the marinades could accomodate twice as much meat -- the chicken and beef were drowning in it. Serve these with a mountain of fluffy couscous and your barbecue will go down in history. I pre-skewered these to save time and left out the corn (too difficult to pierce. I must say that the parboiled potatoes are an amazing touch! Make kebab-holding "racks" on the grill out of wadded up aluminum foil. The skewers rest on these as they cook, and you are left with no sticking or messy clean up.

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Yes, a little time consuming but it's not under the cotegory of 30-min meals. I don't even know where to begin. i have three picky kids where one hates chicken, one hates beef and the other hates everything. This recipe had something for everyone and evryone left the table wanting more. the beef and shrimp were my favorite but everyone loved it. the only thing I changed was adding some italian seasoning to the balsalmic sauce and tossing with the vegetable just before grilling. i would suggest rinsing the marinade off the chicken first as it can be strong but my with said it was perfect. So it's up to you but you will love it.

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I agree with several of the other comments in that though this recipe was a bit time consuming, the results were worth the effort! I made the rosemary marinade for beef and used venison, and the meat was amazing! I put everything in a Ziplock baggie and let it marinade for half a day; the flavor was incredible! I followed the advice of another posting and placed all the veggie marinade ingredients in another bag and let the cut veggies (peppers and mushrooms marinade for half the day, but added diced pre-cooked potatoes and onions when assembling the kabobs. Fabulous, a keeper for sure!

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I made the chicken kabobs after reading all the rave reviews and I'm so glad that I did! I ended up changing the recipe by adding 1/4 cup brown sugar after the first time I made them, because they were a little too citrusy for my liking.

I'm making these again for sure.

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Each marinade was great in its own right. But the shrimp was my favorite, followed by the beef, the vegetables and finally the chicken. But I would make any one of these again in a heartbeat.

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This beef marinade was awesome! I did add some fresh thyme to the veggie marinade. I can't wait to try the chicken marinade. I will make this again and again!

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I have served this at 2 dinner parties now and it has been a hit both times. I think the chicken gets the most accolades and is my personal favorite.

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The shrimp was amazing, the beef was really good, and the chicken was pretty good. Together they made for a fun dinner!

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I cooked this for my family tonight (minus the shrimp and they loved it! The rosemary steak is especially delicious! It takes awhile to make the marinades but it is sooo worth it.