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Build-Your-Own Shish Kabobs Recipe

Build-Your-Own Shish Kabobs Recipe

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Ingredients:

Serving

1 tbsp dijon mustard
2 tbsp fresh rosemary, stemmed
4 cloves garlic, minced
2 tbsp freshly squeezed lemon juice
2 tbsp balsamic vinegar
1/4 cup olive oil
1/2 tsp salt
1/2 tsp freshly ground black pepper
1 lb sirloin steak, cut into 1-inch cubes
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 tbsp fresh tarragon leaves
1/4 cup soy sauce
1/4 cup canola oil
1/2 tsp salt
1/2 tsp freshly ground black pepper
1 lb boneless, skinless chicken breasts, cut into 1-inch cubes
3 cloves garlic, minced
2 shallots, minced
1 bay leaf (fresh or dried )
2 tbsp fresh thyme leaves
1/4 cup finely chopped fresh italian parsley
1 tsp chili pepper flakes
1/4 cup olive oil
2 tbsp freshly squeezed lemon juice
1 lb (16 to 20 count) shrimp, shelled and deveined
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
1/4 cup olive oil
2 tbsp balsamic vinegar
salt and pepper
if using bamboo skewers , soak them in water for 1 hour to retard charring.

Directions:

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.
Recommended beverage: Beer

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	957.52 Kcal (4009 kJ)
Calories from fat	623.39 Kcal
		% Daily Value*
Total Fat	69.27g	107%
Cholesterol	158.92mg	53%
Sodium	2408.28mg	100%
Potassium	1383.96mg	29%
Total Carbs	28.64g	10%
Sugars	12.66g	51%
Dietary Fiber	5.09g	20%
Protein	62.33g	125%
Vitamin C	52.3mg	87%
Iron	6.2mg	34%
Calcium	110.7mg	11%

Amount Per 100 g
Calories	186.44 Kcal (781 kJ)
Calories from fat	121.38 Kcal
		% Daily Value*
Total Fat	13.49g	107%
Cholesterol	30.94mg	53%
Sodium	468.92mg	100%
Potassium	269.47mg	29%
Total Carbs	5.58g	10%
Sugars	2.46g	51%
Dietary Fiber	0.99g	20%
Protein	12.14g	125%
Vitamin C	10.2mg	87%
Iron	1.2mg	34%
Calcium	21.6mg	11%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

24.1

Points
26

PointsPlus

Good Points

saturated fat free

Bad Points

High in Sodium,
High in Total Fat

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