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 tablespoons 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
Fire up the grill and dive into this customizable shish kabob recipe from Bob Blumer's The Surreal Gourmet episode "Some Assembly Required." Imagine the sizzle of Dijon-rosemary steak, the zing of citrus-tarragon chicken, and the spice of lemon-garlic shrimpall mingling with vibrant veggies on every skewer. It's your invitation to craft bold, personalized flavors that will steal the show at any barbecue.
Whisk up the Dijon-Rosemary Steak marinade with Dijon mustard, fresh rosemary, garlic, lemon juice, balsamic vinegar, olive oil, salt, and pepper. Toss in 1-inch cubed sirloin steak and let it marinatethe herbaceous punch will transform tender beef into grill perfection.
For Citrus-Tarragon Chicken, zest and juice orange, lemon, and lime, then blend with garlic, tarragon, soy sauce, canola oil, salt, and pepper. Cube the chicken breasts and marinate for a burst of bright, tangy magic that screams summer.
Create the Lemon-Garlic Shrimp magic with garlic, shallots, bay leaf, thyme, parsley, chili flakes, olive oil, and lemon juice. Quick-marinate shelled, deveined shrimp for an aromatic, spicy seafood sensation.
Load up on colorful kabob vegetables: bell peppers, onions, cherry tomatoes, mushrooms, Italian squash, boiled baby potatoes, and corn rounds. They bring crunch, sweetness, and balance to every bite.
Brush veggies with Balsamic Basting Vinaigretteolive oil, balsamic vinegar, salt, and pepperfor a caramelized, irresistible glaze.
Preparation Instructions: Marinate proteins separately for 30 minutes to overnight in the fridge. Chop veggies into 1- to 1.5-inch pieces for even grilling. Soak wooden skewers in water. Alternate proteins and veggies, leaving gaps for heat flow.
Grill at medium-high (375-400F) for 10-15 minutes, turning every 3-4 minutes. Aim for steak at 135F (medium-rare), chicken at 165F, and shrimp pink and opaque. Baste veggies midway. Rest and serve hot.
Let guests build their own kabobs for interactive funmix global-inspired marinades with fresh produce for crowd-wowing results. Pair with couscous or salad, and watch the grill-side magic unfold.
Nutritional Insight: Around 300-400 calories per skewer, packed with protein and veggie vitamins. Go low-carb sans potatoes.
Pro Tips for Success:
- Space skewer items for perfect char.
- Marinate shrimp briefly to keep it tender.
- Add pineapple or zucchini for twists.
- Grill indoors with a pan if needed.
Safety first: Cook to safe temps and discard used marinades. Your home-cooked kabob feast awaitsget grilling!
