I found this on the FoodNetwork's site last year. These are all easy and they rock! I use fresh herbs for the best flavor. If you have a rosemary shrub, you can make skewers out of the larger stems (remember to leave the leaves on the stems) and you won't have to pre-soak them like you do with store-bought wooden/bamboo ones. And don't forget to grill bananas and pineapples...I just throw them straight on the grill for a few minutes, they make great treats.

Meats for Kabobs:

Dijon-Rosemary Steak:
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

Citrus-Tarragon Chicken:
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

Lemon-Garlic Shrimp:
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

Veggies For Kabobs:
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

Balsamic Basting Vinaigrette for Veggies:
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.

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.

Recipe Summary
Difficulty: Easy
Prep Time: 40 minutes
Inactive Prep Time: 2 hours
Cook Time: 15 minutes
Yield: 4 servings
User Rating: 5 Stars

Episode#: SG2009
Copyright © 2006 Television Food Network, G.P., All Rights Reserved

"Believe what you want. You work your side of the street, and I'll work mine." --Frank Bullitt

If you fine people want an exellent marinade for those slabs of dead critters you intend to cook over that cancer inducing charcoal, use equal amounts of a cabernet sauvignon (I prefer Sutter Home), soy sauce, and worcestershire sauce, and some fresh crushed garlic cloves or garlic powder.  Marinate the meat in a tightly covered glass dish overnight in the fridge.  It gives the steaks a flavor to die for.  It is even better if you mix mesquite and hickory and/or pecan wood chips in with your charcoal.

If you are grilling hamburgers, for each pound of hamburger meat mix a quarter cup of wine, with a quarter cup of oatmeal to absorb the liquid, add a small finely chopped onion, and fresh or powdered garlic to taste.  cook 'em slowly and thoroughly.  If you think you might need more cholesterol to keep your arteries from collapsing, top it with a slice of your favorite cheese.  Smoked pepperjack works well.

If you would like a recipe for good chili, let me know by PM.

"A communist is someone who reads Marx.  An anti-communist is someone who understands Marx."  Ronald Reagan