Ingredients
- Meats for Kabobs:
- Dijon-Rosemary oil Steak:
- 1 tablespoon Dijon mustard
- two tablespoons fresh rosemary oil, stemmed
- 4 cloves garlic clove, minced
- two tablespoons freshly squeezed fresh lemon juice
- two tablespoons balsamic vinegar
- 1/4 cup essential olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground pepper
- 1 pound sirloin steak, reduce 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 clove, 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 pepper
- 1 pound boneless, skinless chicken breasts, reduce 1-inch cubes
- Lemon-Garlic clove Shrimp:
- 3 cloves garlic clove, 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 essential olive oil
- two tablespoons freshly squeezed fresh lemon juice
- 1 pound (16 to twenty count) shrimp, shelled and deveined
- Veggies For Kabobs:
- Peppers
- Onions
- Cherry tomato plants
- Mushrooms
- Italian squash
- Baby taters, steamed until cooked through
- Corn around the cob, husked and sliced into 1/2-inch-thick models
- Balsamic Basting Vinaigrette for Veggies:
- 1/4 cup essential olive oil
- two tablespoons balsamic vinegar
- Pepper and salt
- If using bamboo skewers, soak them in water for one hour to retard charring.
Directions
Whisk together all the Dijon-rosemary oil steak ingredients (except the steak) inside a bowl. Chuck the ball steak within the mixture until evenly coated. Cover and marinate in refrigerator for just two hrs.
Whisk together all the citrus-tarragon chicken ingredients (except the chicken) inside a bowl. Chuck the ball chicken within the mixture until evenly coated. Cover and marinate in refrigerator for just two hrs.
Whisk together all the lemon garlic clove shrimp ingredients (except the shrimp) inside a bowl. Chuck the ball shrimp within the mixture until evenly coated. Cover and marinate in refrigerator for just two hrs.
Cut vegetables into bite-size pieces.
Puree balsamic basting vinaigrette ingredients inside a blender for thirty seconds.
Place meats, shrimp, and veggies in individual bowls and hang out buffet style. Instruct your visitors to skewer their very own kabobs and baste veggies with balsamic vinaigrette .
Grill kabobs directly over flame for around ten to fifteen minutes, turning 1/4 rotation every two to three minutes, or before the meat and/or fish is cooked throughout.
Suggested beverage: Beer
