Steak, Chicken and Veggie Kabobs

Submitted by jen_lynn_miller

"This is a recipe from food network, courtesy of Bob Blumer. It is really good with Sweet and Spicy Shrimp Kabobs recipe 116536 and Sweet rice by knobbyknee."

 

• Ready In: 50mins
• Ingredients: 28
• Serves: 4

ingredients

• For Dijon Rosemary Steak

• 1 tablespoon Dijon mustard
• 2 tablespoons fresh rosemary, stemmed
• 4 minced garlic cloves
• 2 tablespoons fresh squeezed lemon juice
• 2 tablespoons balsamic vinegar
• 1⁄4 cup oil oil
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon fresh ground pepper
• 1 lb sirloin steak, cut in 1 inch cubes

• For Citrus-Tarragon Chicken

• 1 orange, zest of, then juiced
• 1 lemon, zest of, then juiced
• 1 lime, zested and juiced
• 4 minced garlic cloves
• 1 tablespoon fresh tarragon leaves
• 1⁄4 cup soy sauce
• 1⁄4 cup canola oil
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon fresh ground pepper
• 1 lb boneless skinless chicken breast, cubed into 1 inch pieces

• For Veggie Kabobs

• bell pepper
• onion
• cherry tomatoes
• mushroom
• baby potatoes, boiled and cooked through
• corn, on cob husked and sliced 1/2 inch think rounds
• 1⁄4 cup olive oil
• 2 tablespoons balsamic vinegar
• salt and pepper

directions

1. Whisk together all of Dijon-Rosemary steak ingredients minus the steak. Then add steak, cover and refrigerate 2 hours.
2. Whisk all of Citrus Tarragon Chicken ingredients, minus the chicken. Then add chicken, cover and refrigerate 2 hours.
3. Puree Veggie Balsamic basting in blender. Don't add veggies!
4. Put Meat, Chicken and Veggies and Balsamic Vinaigrette in individual bowls. Have your guests skewer their own kabobs and baste veggies with balsamic vinaigrette.
5. Grill kabobs directly over heat source for 10 - 15 minutes turning in quarter rotations ever 2-3 minutes.