Shish kebab with grilled vegetables

Ingredients:

Steak in a mustard-rosemary marinade:

• 450 g beef steak cut into 2.5 cm cubes
• 1 tbsp Dijon mustard
• 2 tablespoons fresh rosemary (stems removed)
• 4 crushed cloves of garlic
• 2 tablespoons freshly squeezed lemon juice
• 2 tablespoons balsamic vinegar
• 1/4 cup olive oil
• 1/2 tsp salt
• 1/2 tsp freshly ground black pepper
• Beer as a served beverage
• Vegetables for skewering: bell peppers, onions, cherry tomatoes, mushrooms, zucchini, small boiled potatoes, corn on the cob cut into 1.5 cm thick slices.

Chicken in a citrus tarragon marinade:

• 450 g skinless, boneless chicken breasts, cut into 2.5 cm cubes
• Zest and juice of 1 orange
• Zest and juice of 1 lemon
• Juice and zest of 1 lime
• 4 crushed cloves of garlic
• 1 tbsp fresh tarragon leaves
• 1/4 cup soy sauce
• 1/4 tbsp. canola oil
• 1/2 tsp salt
• 1/2 tsp freshly ground black pepper

Lemon Garlic Shrimp:

• 450 g (16-20 pcs.) peeled and gutted shrimp
• 3 crushed cloves of garlic
• 2 chopped shallots
• 1 fresh or dried bay leaf
• 2 tablespoons 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

Balsamic vinegar vinaigrette for vegetables:

• 1/4 cup olive oil
• 2 tablespoons balsamic vinegar
• If using bamboo skewers, soak them in water for 1 hour to prevent them from charring.

Preparation:

1. Steak in a mustard-rosemary marinade:
   In a bowl, combine all the ingredients for the mustard-rosemary marinade. Roll the steak in the mixture until evenly coated. Cover and marinate in the refrigerator for 2 hours.
   
   Chicken in a citrus tarragon marinade:
   In a bowl, combine all the ingredients for the citrus-tarragon marinade. Roll the chicken in the mixture until evenly coated. Cover and marinate in the refrigerator for 2 hours.
   
   Lemon Garlic Shrimp:
   In a bowl, combine all the ingredients for the lemon-garlic marinade. Roll the shrimp in the mixture until evenly coated. Cover and marinate in the refrigerator for 2 hours.
   
   Prepare the vegetables for skewering to your liking.
2. Salad dressing: Puree the balsamic vinaigrette ingredients in a blender for 30 seconds. Arrange the meat, shrimp, and vegetables on individual plates, as if at a buffet. Inform your guests that they can assemble their own kebab variations on skewers and drizzle the balsamic vinaigrette over the vegetables.
3. Grill kebabs over a direct heat source for 10-15 minutes, turning 1/4 every 2-3 minutes, or until meat or seafood is cooked through.