Add your favorite recipes and share them with friends and chefs around the world!
Recipe
Build Your Own Shish Kabobs Recipe
| Servings: 4 |
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 448g | |
| Recipe makes 4 servings | |
| Calories 517 | |
| Calories from Fat 261 | 50% |
| Total Fat 29.25g | 37% |
| Saturated Fat 7.94g | 32% |
| Trans Fat 0.02g | |
| Cholesterol 94mg | 31% |
| Sodium 3036mg | 126% |
| Potassium 1048mg | 30% |
| Total Carbs 20.15g | 5% |
| Dietary Fiber 3.7g | 12% |
| Sugars 4.73g | 3% |
| Protein 43.19g | 69% |
Ingredients Convert Measures
- 1 Tbsp. Dijon mustard
- 2 Tbsp. fresh rosemary, stems removed
- 4 clv garlic, chopped
- 2 Tbsp. freshly squeezed lemon juice
- 2 Tbsp. balsamic vinegar
- 1/4 c. extra virgin olive oil
- 1/2 tsp salt
- 1/2 tsp freshly grnd black pepper
- 1 lb sirloin steak, cut in 1-inch cubes
- Citrus-Tarragon Chicken
- 1 x orange, zested, juiced, remainder discarded
- 1 x lemon, zested, juiced, remainder discarded
- 1 x lime, zested, juiced, remainder discarded
- 4 clv garlic, chopped
- 1 Tbsp. fresh rosemary, discarded
- 1/4 c. soy sauce
- 1/4 c. extra virgin olive oil
- 1/2 tsp salt
- 1/2 tsp freshly grnd black pepper
- 1 lb boneless, skinless chicken breasts, cut in 1-inch cubes
- Lemon-Garlic Shrimp
- 3 clv garlic, chopped
- 2 x shallot, chopped
- 1 x Bay Leaf
- 2 Tbsp. fresh thyme, stemmed
- 1/4 c. fresh Italian parsley, finely, minced
- 1 tsp chili pepper flakes
- 1/4 c. extra virgin olive oil
- 2 Tbsp. freshly squeezed lemon juice
- 1 lb (16-20 count) shrimp, shelled, deveined
- Veggies for Kabobs
- bell pepper
- onion
- cherry tomato
- mushroom
- Italian squash
- baby potato, boiled till cooked through
- cob corn, husked, sliced into 1/2-inch-thick rounds
- Balsamic Basting Vinaigrette for Veggies
- 1/4 c. extra virgin olive oil
- 2 Tbsp. balsamic vinegar
- tbsp salt and pepper, to taste
Directions
- Balsamic Basting Vinaigrette for Veggies: If using bamboo skewers, soak them in water for 1 hour to retard charring.
- Whisk together all of the dijon-rosemary steak ingredients (except the steak) in a bowl. Toss the steak in the mix till proportionately coated. Cover and marinate in refrigerator for 2 hrs.
- Whisk ingredients together in a bowl. Set aside with a basting brush.
- Whisk together all of the citrus-tarragon chicken ingredients (except the chicken) in a bowl. Toss the chicken in the mix till proportionately coated. Cover and marinate in refrigerator for 2 hrs.
- Whisk together all of the lemon garlic shrimp ingredients (except the shrimp) in a bowl. Toss the shrimp in the mix till proportionately coated. Cover and marinate in refrigerator for 2 hrs.
- Cut vegetables into bite-size pcs.
- Puree balsamic basting vinaigrette ingredients in a blender for 30 seconds.
- 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 - 15 min, turning 1/4 rotation every 2 - 3 min, or possibly till the meat and/or possibly fish is cooked throughout.
