Recipe: Build-Your-Own Shish Kabobs

BUILD-YOUR-OWN SHISH KABOBS
Source: The Surreal Gourmet, Bob Blumer
Servings: 4

MEATS FOR KABOBS

DIJON-ROSEMARY STEAK:
1/4 cup olive oil
4 cloves garlic, minced
2 tablespoons balsamic vinegar
2 tablespoons fresh rosemary, stemmed
2 tablespoons freshly squeezed lemon juice
1 tablespoon Dijon mustard
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 pound sirloin steak, cut into 1-inch cubes

CITRUS-TARRAGON CHICKEN:
1/4 cup canola oil
1/4 cup soy sauce
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
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 pound boneless, skinless chicken breasts, cut into 1-inch cubes

LEMON-GARLIC SHRIMP:
1/4 cup finely chopped fresh Italian parsley
1/4 cup olive oil
3 cloves garlic, minced
2 shallots, minced
2 tablespoons freshly squeezed lemon juice
2 tablespoon fresh thyme leaves
1 bay leaf (fresh or dried)
1 teaspoon chili pepper flakes
1 pound (16 to 20 count) shrimp, shelled and deveined

VEGGIES FOR KABOBS:
Baby potatoes, boiled until cooked through
Bell peppers
Cherry tomatoes
Corn on the cob, husked and sliced into 1/2-inch-thick rounds
Italian squash
Mushrooms
Onions

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.

FOR STEAK KABOBS:
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.

FOR CHICKEN KABOBS:
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.

FOR SHRIMP KABOBS:
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.

VEGETABLES:
Cut vegetables into bite-size pieces.

BASTING VINAIGRETTE:
Puree balsamic basting vinaigrette ingredients in a blender for 30 seconds.

TO ASSEMBLE AND COOK KABOBS:
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.