STEAK FOR SHISH KABOBS RECIPES

Steps:

• 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.

Steps:

• Place all ingredients except the steak in a large bowl or ziplock bag. Stir to combine.
• Drop in steak pieces and seal (or cover bowl) for about 30 minutes. (I like it right at 15 minutes, but you can do as much as overnight)
• Heat a large skillet to medium-high heat. (You want it hot) Remove steak pieces from marinade and place in hot skillet. Discard remaining marinade.
• Cook for 1 minute then flip each piece and cook an additional minute. That is for medium steaks, so cook longer if you prefer yours well done.
• Serve hot.