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"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Build-Your-Own Shish Kabobs Recipe

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This recipe for Build-Your-Own Shish Kabobs is from Our Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Dijon-Rosemary Steak:
1 T Dijon mustard
2 T fresh rosemary
4 cloves garlic, minced
2 T lemon juice
2 T balsamic vinegar
1/4 c. olive oil
1/2 tsp. salt
1/2 tsp. pepper
1 lb. sirloin steak, cut into 1-inch cubes

Citrus-Tarragon Chicken:
1 orange, zested, then juiced
1 lemon, zested, then juiced
1 lime, zested, then juiced
4 cloves garlic, minced
1 T fresh tarragon leaves
1/4 c. soy sauce
1/4 c. canola oil
1/2 tsp. salt
1/2 tsp. pepper
1 lb. boneless, skinless chicken, cut into 1-inch cubes

Lemon-Garlic Shrimp:
3 garlic cloves, minced
2 shallots, minced
1 bay leaf
2 T fresh thyme
1/4 c. finely chopped Italian parsley
1 tsp. chili pepper flakes
1/4 c. olive oil
2 T lemon juice
1 lb. shrimp, shelled and deveined

Veggies for Kabobs:
Bell Peppers
Onions
Cherry Tomatoes
Mushrooms
Italian Squash

Balsamic Basting Vinaigrette for Veggies:
1/4 c. olive oil
2 T balsamic vinegar
salt and pepper
if using wooden skewers, soak them in water for 1 hour
Directions:
Directions:
Whisk together all of the ingredients for each meat/fish/veggie marinade. Marinate the meat/fish/veggie for 2 hours.

Skewer everything up and grill.
Personal Notes:
Personal Notes:
Good meal for company or a party.

 

 

 

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