By: Jodie Shield

Even if you have no end of summer travel plans, you can take a world-class tour in your backyard. Take your taste buds on an exotic adventure. Simply fire up your grill and try one of these tasty marinades with either shrimp, chicken and/or beef.  Here’s an easy kebab recipe. Feel free to add your favorite fresh veggies.  My family loves mushrooms, sweet bell peppers and tomatoes.

Three-Way-Style Grilled Kebabs

Makes 4 servings

Ingredients

For the Kebabs:

12 large shrimp in shells

1/3 pound boneless, skinless chicken breast, cut into 3/4-inch cubes

1/3 pound sirloin steak, cut into 1-inch cubes

For an Italian Marinade

2 teaspoons balsamic vinegar

1 teaspoon dried oregano

1 teaspoon minced garlic

1 teaspoon olive oil

For aTex-Mex Marinade

2 teaspoons lime juice

1 teaspoon minced garlic

1 teaspoon garlic powder

1 teaspoon corn oil

For anAsian Marinade

2 teaspoons reduced-sodium soy sauce

1 teaspoon minced garlic

1 teaspoon canola oil

1 teaspoon sesame oil

Directions

Combine the ingredients for your choice of marinade in a large, ziplock plastic bag.  Add the shrimp, chicken, and beef to the bag, and seal.  Turn the bag until the meat is coated evenly, then place in the refrigerator for at least 15 minutes.  Preheat the grill while the meat is marinating.

Remove the shrimp, chicken, and beef from the gag, and discard any leftover marinade.  Using four 10-inch metal skewers, thread the shrimp on to skewers, the chicken on one, and the beef on the other.  Grill the kebabs over the medium-high heat for four minutes per side, or until the shrimp turns pink and is cooked through, the chicken is no longer pink in the center, and the beef is done to your liking (see last weeks blog for internal temperature chart).  Remove the kebabs from the skewers, and serve over a bed of rice.