Steak, Chicken And Veggie Kabobs

Total Time: 50 mins Preparation Time: 40 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 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
• 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
• 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

Recipe

• 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.