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 |
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 |
3 cloves garlic, minced |
2 shallots, minced |
1 bay leaf (fresh or dried) |
2 tablespoon 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 |
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 tablespoons balsamic vinegar |
salt and pepper |
if using bamboo skewers, soak them in water for 1 hour to retard charring. |