4 servings ears corn husked sliced into 1/2-inch-thick rounds
1 tablespoon dijon mustard
1 bay leaf fresh ()
2 tablespoons rosemary fresh stemmed
1 tablespoon tarragon leaves fresh
2 tablespoon thyme leaves fresh
3 cloves garlic minced
4 cloves garlic minced
2 tablespoons juice of lemon freshly squeezed
1 lemon zest juiced
1 lime zest juiced
4 servings mushrooms
0.3 cup olive oil
4 servings onions
1 orange zest juiced
0.3 cup parsley fresh italian finely chopped
0.5 teaspoon salt
4 servings salt and pepper
2 shallots minced
1 pound shrimp shelled deveined (16 to 20 count)
1 pound rump steak cut into 1-inch cubes
1 pound chicken breasts boneless skinless cut into 1-inch cubes
0.3 cup soya sauce
4 servings baby squash italian
Equipment
bowl
whisk
blender
grill
skewers
Directions
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 mixture until evenly coated. Cover and marinate in refrigerator for 2 hours.
Whisk together all of the citrus-tarragon chicken ingredients (except the chicken) in a bowl. Toss the chicken in the mixture until evenly coated. Cover and marinate in refrigerator for 2 hours.
Whisk together all of the lemon garlic shrimp ingredients (except the shrimp) in a bowl. Toss the shrimp in the mixture until evenly coated. Cover and marinate in refrigerator for 2 hours.
Cut vegetables into bite-size pieces.
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 to 15 minutes, turning 1/4 rotation every 2 to 3 minutes, or until the meat and/or fish is cooked throughout.
