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Ingredients

Meats for Kabobs:

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

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