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 (or tater tots)
Corn on the cob, husked and sliced into 1/2-inch-thick rounds
Eggplant

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.

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 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 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 1/4 cup olive oil 2 tablespoons balsamic vinegar

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.