Shish Kabobs

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by Naam Pruitt

KMOV.com

Posted on May 17, 2012 at 8:50 AM

Updated Wednesday, May 16 at 11:54 AM

Dijon-Rosemary Marinate for beef and pork:
1 tablespoon Dijon mustard
2 tablespoons fresh rosemary leaves, chopped
4 cloves garlic, minced
2 tablespoons freshly squeezed lemon juice
2 tablespoons balsamic vinegar
1/4 cup olive oil
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 pound sirloin steak, cut into 1-inch cubes

Soy-lime Marinate for poultry and seafood:
4 cloves garlic, minced
Zest and juice of one large lime
1/4 cup soy sauce
1/4 cup canola oil
1/2 teaspoon freshly ground white pepper
1 pound boneless, skinless chicken breast, cut into 1-inch cubes

Veggies For Kabobs:
Bell peppers, onions, cherry tomatoes, mushrooms, zucchini and squash, asparagus, boiled baby potatoes

Whisk together all of the Dijon-rosemary ingredients (except the steak) in a bowl. Toss the steak in the mixture until evenly coated. Cover and marinate in refrigerator for 2 hours.

Whisk together all of the soy-lime ingredients (except the chicken) in a bowl. Toss the chicken in the mixture until evenly coated. Cover and marinate in refrigerator for 2 hours.

Cut vegetables into bite-size pieces. Brush with olive oil and sprinkle with salt and pepper.
Put desired meat and veggies on skewers. Grill kabobs directly over heat source for about 10 to 15 minutes, turning 1/4 rotation every 2 to 3 minutes, or until the meat is cooked throughout.

Dessert kabobs
Stone fruits such as peaches, apricots, plums, cut into quarters and pitted
Olive oil
Balsamic vinegar
Honey
Goat cheese
Freshly whipped cream or ice cream

Put fruit quarters on skewer. Brush with olive oil and balsamic vinegar. Grill until fruits begin to char. Remove from heat and drizzle with honey and goat cheese or with whipped cream, ice cream.

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