Advance Preparation: On the day before you plan to grill, prepare the beef, chicken, and their individual marinades. Place the beef and chicken in the freezer only while you prepare their marinade ingredients. Allowing the meat to freeze partially will make cutting easier.
On the day you plan to grill, prepare the shrimp, garlic butter, and the vegetables.
Prepare Balsamic Vinaigrette: Place the prepared Balsamic Vinaigrette where the mixture can be brushed over the shish kebobs (espetadas) before and during grilling.
Roasted green chile peppers and bacon can also be added to the meats offered. The bacon is wrapped around the skewers to add both flavor and fat to help with cooking. The long green chiles, which have been roasted and peeled, can be wrapped into the skewer as well prior to cooking if you want to add a little more spice.
When ready to grill, fire up the grill to a medium high coal (for gas grills keep the burners on about medium). If you have a rotisserie then use it! You can place up to ten Espetadas in the basket of a rotisserie
Place the skewered beef and chicken (with vegetables) over medium hot coals and grill for approximately 20 minutes, turning frequently and brushing with the Balsamic Vinaigrette. Allow to cook for approximately 20 minutes, or until the meat is done so that the juices run clear. Remove from Grill.
Place the skewered shrimp onto the hot grill and cook approximately 2 minutes on one side; turn and cook another 1 minute or until shrimp exterior have changed from translucent to pink. Remove from heat. NOTE: The garlic butter mixture will be brushed over the shrimp just prior to placing them on the grill, adding more while grilling if desired. Remove from grill.
One of the easiest ways to serve this type of meal is to place all the ingredients out “buffet” style. Supply bamboo skewers that have been soaked overnight and allow guest to “build” their own Espetadas. The meats should be kept separate from the vegetables.
The Garlic Butter (for the shrimp) and the Balsamic Vinaigrette marinade can be used both before and during grilling. Do not use the marinades that the meats have been in this would allow cross contamination and allow bacterial growth.
Side Dish Ideas: Since you have made a meal that contain beef, chicken, shrimp, and vegetable, a side dish such as a salad can complete the meal. Grilled Jalapeno Poppers also go well with this meal, especially as an appetizer while waiting for your shish kebob to grill.
Beef Cubes Recipe:
1/2 cup red wine
1/4 cup extra-virgin Clive oil
2 cloves crushed garlic
1/8 teaspoon salt
1 teaspoon freshly-ground black pepper
3 fresh jalapeno chile peppers, finely chopped
1 pound lean beef such as sirloin steak or London broil cut into 1-inch cubes
In a medium-size bowl or a large re-sealable plastic bag, combine the red wine, olive oil, crushed garlic, salt, and black pepper. Whisk until combined. Add the chopped jalapeno chile peppers and the cubed beef, making sure the marinade coats all. Place in the refrigerator and allow to marinate overnight (if you need to make this on the same day, allow at least 2 hours to marinate).
Tarragon Chicken Recipe:
1 orange, zested, then juiced*
1 lemon, zested, then juiced*
1 lime, zested, then juiced*
4 cloves garlic, crushed
1 tablespoon fresh tarragon leaves**
1/4 cup soy sauce
1/4 cup olive oil
1/2 teaspoon salt
1/2 teaspoon freshly-ground black pepper
1 pound boneless, skinless chicken breasts, cut into 1-inch cubes
* Learn about Juicing Citrus Fruits and how to Zest.
** If you cannot find fresh tarragon, you can substitute Mexican mint marigold, oregano, or thyme.
In a medium-size bowl or a large re-sealable plastic bag, whisk together the zest and juices of the orange, lemon, and lime, and the crushed garlic, tarragon leaves, soy sauce, olive oil, salt, and pepper. Add the cubed chicken, toss to coat and place in the refrigerator overnight.
Garlic Shrimp and Garlic Butter Recipe:
1 to 2 pounds fresh shrimp (21-25 count or larger), peeled and deveined
Salt and pepper
4 cloves crushed garlic
1 cup melted butter
In a small sauce pan over low heat, melt the butter with the crushed garlic, stirring frequently.Allow to cook on low for 20 minutes to allow the butter to capture the garlic flavor. Place the butter mixture into a small bowl and set aside.
Vegetables (these can be your choice):
3 large bell pepper, cleaned and cubed (I like to use a mix of green, red, and yellow)
1 pound mushrooms, washed well
5 to 6 small onions, cut into quarters
2 pounds summer squash (zucchini, crookneck, and Mexican all work equally well)
1 large fresh pineapple, cut into 2-inch chunks
10 or more baby red potatoes that have been parboiled
4 ears fresh corn, husk and silk removed and cut into 2-inch thick slices
1/4 cup extra-virgin olive oil
Salt and freshly-ground black pepper to taste
2 tablespoons good-quality balsamic vinegar
In a small bowl, whisk together the olive oil, salt, and pepper. While continuing to whisk, slowly drizzle in the balsamic vinegar. Continue whisking until it is well combined. Place the bowl where the Balsamic Vinaigrette can be brushed on the kebobs before and during grilling.