Recipe courtesy of Bob Blumer
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Build-Your-Own Shish Kabobs
Total:
2 hr 55 min
Prep:
40 min
Inactive:
2 hr
Cook:
15 min
Yield:
4 servings
Level:
Easy
Total:
2 hr 55 min
Prep:
40 min
Inactive:
2 hr
Cook:
15 min
Yield:
4 servings
Level:
Easy

Ingredients

Dijon-Rosemary Steak:
Citrus-Tarragon Chicken:
Lemon-Garlic Shrimp:
Veggies For Kabobs:
Balsamic Basting Vinaigrette for Veggies:

Directions

If using bamboo skewers, soak them in water for 1 hour to retard charring.

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.

Cook's Note

Recommended beverage: Beer

Pairs well with lager

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