Grilled Kabobs (of every variety)

Oh Kabob, how I love you. Not just your ease of preparation, your versatility, and your tastiness, but for your name. Kabob. Kabob, kabob, kabob.

Last Sunday was a beautiful day, so we wanted to get out of the kitchen and grill something for dinner instead (note: I use the term 'we' lightly).  My husband is a huge fan of kabobs, and so we decided to make those. Plus, we got an amazing kabob platter from my sister Kirta and bro-in-law Matt, so I was very excited to use it. 
See that? Awesome.

As usual, we couldn't decide between steak, chicken, or shrimp. So also as usual, we decided on all three.  That's totally reasonable for two people. There's always leftovers, right?

The marinade for these turned out great, although I think it's pretty hard to screw up a kabob. 

Steak Kabob Marinade
Chicken & Shrimp Kabob Marinade
I don't know that there was any particular reason that I chose to make two different marinades, but for some reason Worcestershire sounded great for the steak...but I wasn't sure about the chicken. Chop the chicken and/or steak into large pieces, and marinate for about 8 hours or overnight.   The vegetables should marinate for a couple of hours, and the shrimp should only marinate for about 30 minutes. Those guys really soak it up fast. 

For vegetables we chose the standards: red and yellow peppers, onions, mushrooms, pineapple (maybe not so standard, but deeeelicious), tomatoes, and red potatoes.

When your grill is nice and hot, thread the meat and vegetables onto the skewers (soak them first if they're wooden), and grill for about 5-7 minutes on each side. The shrimp will only take a minute or two.  I served these with Grilled Corn Patties and Popovers, because popovers should be eaten at every meal.
Enjoy these fun and tasty kabobs, and if you want to get really crazy, wrap them in bacon. Kabob.

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