Build-Your-Own Shish Kabobs

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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