Assorted Kebabs

• Chicken Kebabs
• ounces boneless skinless chicken breasts, trimmed of fat and cartilage and cut into 2-inch cubes (about 16 to 20 cubes)↗28
• cup lemon marinade (see Lemon Marinade)3⁄4
• English cucumber, ends trimmed, peeled, and cut crosswise into 1/2-inch slices1
• Swordfish Kebabs
• ounces swordfish fillets, 1 1/2-inch thick, cut into 2-inch chunks (16 to 20 pieces)24
• cup lemon marinade (see Lemon Marinade)3⁄4
• English cucumber, ends trimmed, peeled, and cut crosswise into 1/2-inch slices1
• Shrimp Kebabs
• ounces shrimp, tail-on, shelled and de-veined (16 to 20 pieces)↗20
• cup lemon marinade (see Lemon Marinade)3⁄4
• English cucumber, ends trimmed, peeled, and cut crosswise into 1/2-inch slices1
• For lamb kebabs
• lbs boneless leg of lamb, trimmed of all fat and silver skin, cut into 1 1/2-inch cubes (16 to 20 pieces)↗2
• cup balsamic marinade (see Balsamic Marinade)↗3⁄4
• English cucumber, ends trimmed, peeled, and cut crosswise into 1/2-inch slices1
• Beef kebabs
• lbs beef sirloin, fat removed, cut into 1 1/2-inch cubes (16 to 20 pieces)↗1 1⁄2
• cup balsamic marinade (see Balsamic Marinade)↗3⁄4
• English cucumber, ends trimmed, peeled, and cut crosswise into 1/2-inch slices1
• For vegetable kebabs
• medium red bell pepper, stemmed, seeded and cut into 1-inch-square pieces↗1
• medium yellow bell pepper, stemmed, seeded and cut into 1-inch-square pieces↗1
• medium green bell pepper, stemmed, seeded and cut into 1-inch-square pieces1
• medium eggplant, cut lengthwise into 8 slices, then cut crosswise into 1-inch wedges (about 1 lb)↗1
• medium red onion, cut into 8 slices then separated into rings↗1
• lb cremini mushroom, stems trimmed↗1
• medium yellow squash, ends trimmed, cut into 1/2-inch slices (about 3/4 lb)↗2
• large zucchini, ends trimmed, cut into 1/2-inch slices (about 1/2 lb)1
• cup balsamic marinade (see Balsamic Marinade)↗3⁄4
• teaspoon dried oregano↗1
• teaspoon dried basil↗1

Step-by-step instructions

1. 1

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

2. 2

   Prepare a plastic freezer bag or bags for each type of kebab being prepared. Beef and lamb should marinate about 4 hours. Chicken and shrimp marinates about 2 hours; swordfish 20 minutes. Add marinade and seal while removing as much air as possible.

3. 3

   Thread each skewer with one kind of vegetable or meat, facing the same way, for even cooking. Can be refrigerated for up to one day at this point. Bring to room temperature before grilling.

4. 4

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

5. 5

   Prepare a medium hot grill for direct heat cooking. Wipe kebab with paper towel, then spray food with cooking spray to prevent sticking. Cook chicken, beef, and lamb 10 - 12 minutes; vegetables 8 to 10 minutes; swordfish 6 - 8 minutes; shrimp 4 - 5 minutes, turning frequently.

6. 6

   Remove from skewers and serve. If serving several different kebabs, arrange in rows on platter.