Build-Your-Own Shish Kabobs
INGREDIENTS
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Meats for Kabobs:
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Dijon-Rosemary Steak:
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1 tablespoon Dijon mustard
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2 tablespoons fresh rosemary, stemmed
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4 cloves garlic, minced
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2 tablespoons freshly squeezed lemon juice
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2 tablespoons balsamic vinegar
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1/4 cup olive oil
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1/2 teaspoon salt
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1/2 teaspoon freshly ground black pepper
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1 pound sirloin steak, cut into 1-inch cubes
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Lemon-Garlic Shrimp:
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3 cloves garlic, minced
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2 shallots, minced
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1 bay leaf (fresh or dried)
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2 tablespoon fresh thyme leaves
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1/4 cup finely chopped fresh Italian parsley
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1 teaspoon chili pepper flakes
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1/4 cup olive oil
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2 tablespoons freshly squeezed lemon juice
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1 pound (16 to 20 count) shrimp, shelled and deveined
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Veggies For Kabobs:
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Bell peppers
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Onions
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Cherry tomatoes
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Mushrooms
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Italian squash
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Baby potatoes, boiled until cooked through
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Corn on the cob, husked and sliced into 1/2-inch-thick rounds
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Balsamic Basting Vinaigrette for Veggies:
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1/4 cup olive oil
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2 tablespoons balsamic vinegar
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Salt and pepper
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If using bamboo skewers, soak them in water for 1 hour to retard charring.
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