Shish KaBobs

Let your guests express their artistic inner self with a palate of multicolored ingredients and a bamboo skewer.

Ingredients

Meat

(Select 3 or more of the following)

• 1 pound sirloin steak, trimmed of fat and cut into 1-inch cubes
• 1 pound boneless lamb leg, trimmed of fat and cut into 1-inch cubes
• 1 pound boneless, skinless chicken breast, cut into 1-inch cubes
• 1 pound swordfish, monkfish, or yellowtail tuna, cut into 1-inch cubes
• 1 pound large tiger shrimp, peeled and deveined, tail left on
• 1 pound large sea scallops

Steak:

Combine 1/2 teaspoon cayenne pepper and 1 teaspoon each garlic powder, cumin, dried oregano, and black pepper in a bowl. Toss the beef in the mixture until evenly coated. Cover and marinate in refrigerator for 2 hours.

Lamb:

Combine 1/3 cup Dijon mustard + 1/3 cup minced fresh rosemary + 4 minced garlic cloves + 1 teaspoon black pepper in a bowl. Toss the lamb in the mixture until evenly coated. Cover and marinate in the refrigerator for 2 hours.

Chicken:

Combine 2 minced garlic cloves + one 1-inch piece fresh ginger, peeled and grated + 1 tablespoon tamari, or soy sauce + 2 tablespoons freshly squeezed lime juice + 2 teaspoons toasted sesame oil in a bowl. Toss the chicken in the seasonings. Cover and marinate in the refrigerator for 1 hour.

Fish/Scallops/Shrimp:

Combine 3 tablespoons freshly squeezed lemon juice + 1/4 cup minced fresh herbs of choice (tarragon, basil, thyme, etc.) + 1/4 teaspoon salt in a bowl. Toss the fish or shellfish with the seasonings. Cover and marinate in the refrigerator for 30 minutes.

(Select several, or all of the following)

• 2 bell peppers (red, yellow, orange, green), seeds and membranes removed, cut into 2-inch squares
• 1 large red onion, cut into 1-inch slices and separated into rings
• 2 handfuls cherry tomatoes
• 1 head broccoli, lower portion of stem removed, cut into 1-1/2-inch spears
• 2 handfuls mushrooms (one or more varieties, but not bigger than a silver dollar) stem cut off at base of cap
• 2 cups baby potatoes, boiled until cooked through (about 15 minutes)
• 2 yellow Italian squash, sliced into 1/4-inch-thick rounds

• 3 ears of corn, husked and sliced into 1/2-inch-thick rounds

Fruit

• 1/2 pineapple, peeled, cored, and cut into 1-inch cubes
• 2 bananas, unpeeled, cut into 1/2-inch-thick slices
• 2 cups fresh strawberries

1. If using bamboo skewers, soak them in water for 1 hour to retard charring.
2. Marinate your selection of meats or fish in their appropriate marinades per instructions.
3. Place each marinated meat or fish, veggie, and fruit in individual bowls and set out buffet style. Instruct your guests to skewer their own kabobs and place them on the grill over direct medium-high heat.
4. Cook for about 10 to 15 minutes, or until the meat or fish appears cooked. Turn a one-fourth rotation every 2 minutes. 

le secret Cut all the meats and fish into 1-inch cubes to allow them to cook before their neighboring vegetables burn.
the adventure club Make skewers from foods of the same color (i.e., yellow tomatoes, yellow peppers, squash, potatoes, chicken; red peppers, red tomatoes, meat; green veggies.)
alternatives To save time and energy, use store-bought marinades such as teriyaki sauce, or skip the marinating step entirely.
hints for advance prep It's always best to cut your veggies just before using. If necessary they may be cut up to 1 day in advance and refrigerated in airtight containers.