Build Your Own Shish Kabobs Recipe

Name: Build Your Own Shish Kabobs Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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-inc…; 1/4 c. extra virgin olive oil; 2 Tbsp. balsamic vinegar tbsp salt and pepper, to taste

Servings: persons

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

1
Balsamic Basting Vinaigrette for Veggies: If using bamboo skewers, soak them in water for 1 hour to retard charring.
2
Whisk together all of the dijon-rosemary steak ingredients (except the steak) in a bowl.
3
Toss the steak in the mix till proportionately coated.
4
Cover and marinate in refrigerator for 2 hrs.
5
Whisk ingredients together in a bowl.
6
Set aside with a basting brush.
7
Whisk together all of the citrus-tarragon chicken ingredients (except the chicken) in a bowl.
8
Toss the chicken in the mix till proportionately coated.
9
Cover and marinate in refrigerator for 2 hrs.
10
Whisk together all of the lemon garlic shrimp ingredients (except the shrimp) in a bowl.
11
Toss the shrimp in the mix till proportionately coated.
12
Cover and marinate in refrigerator for 2 hrs.
13
Cut vegetables into bite-size pcs.
14
Puree balsamic basting vinaigrette ingredients in a blender for 30 seconds.
15
Place meats, shrimp, and veggies in individual bowls and set out buffet style.
16
Instruct your guests to skewer their own kabobs and baste veggies with balsamic vinaigrette.
17
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.

1422

kcal

Calories

Fat

113

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 30 ingredients. The key ingredients include: 1 Tbsp. Dijon mustard, 2 Tbsp. fresh rosemary, stems removed, 4 clv garlic, chopped, 2 Tbsp. freshly squeezed lemon juice, and more.

Yes, Build Your Own Shish Kabobs Recipe falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!