Assorted Kebabs

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Instruction for preparing an assortment of kebabs, both meat and vegetable. lemon marinade (recipe #374081) is prepared for chicken, pork, and seafood. balsamic marinade (recipe #374082) is prepared for beef, lamb, and vegetables. marinating times will vary. all can be prepared (skewered) the day before. makes 4 servings of each.

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Steps

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Soak 12-inch bamboo skewers in water for at least 30 minutes.

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Prepare a plastic freezer bag or bags for each type of kebab being prepared.

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Beef and lamb should marinate about 4 hours.

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Chicken and shrimp marinates about 2 hours.

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Swordfish 20 minutes.

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Add marinade and seal while removing as much air as possible.

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Thread each skewer with one kind of vegetable or meat , facing the same way , for even cooking.

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Can be refrigerated for up to one day at this point.

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Bring to room temperature before grilling.

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Marinade used for the veggies can be reused or add a little oil to make a salad dressing ! meat marinades must be discarded.

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Prepare a medium hot grill for direct heat cooking.

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Wipe kebab with paper towel , then spray food with cooking spray to prevent sticking.

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Cook chicken , beef , and lamb 10 - 12 minutes.

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Vegetables 8 to 10 minutes.

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Swordfish 6 - 8 minutes.

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Shrimp 4 - 5 minutes , turning frequently.

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Remove from skewers and serve.

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If serving several different kebabs , a.

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Ingredients

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boneless skinless chicken breasts, marinade, english cucumber, swordfish fillets, shrimp, boneless leg of lamb, beef sirloin, red bell pepper, yellow bell pepper, green bell pepper, eggplant, red onion, cremini mushroom, yellow squash, zucchini, dried oregano, dried basil