Looking for a crowd-pleasing dish for the 4th of July? Shish kabobs are a versatile and delicious meal that manages to satisfy every guest. The trick is to mix up the skewers with different variations to please all preferences. Rib eye kabobs can be mixed with chicken, shrimp and veggies or you can create shrimp-only kabobs with fruit and veggies. You can also create vegetable and fruit skewers for a vegetarian treat.

For moist and tender kabobs, cut the meat into slightly larger chunks than the vegetables so they can cook together on the grill without drying out. Our recipe for a moroccan style marinade will add flavor and lock in moisture to prevent the kabobs from charring.

Moroccan Flavored Shish Kabobs
Serves 4 to 6

Ingredients:

4 tbls. vegetable oil
1 1/2 tbls. paprika
1 tsp. garlic powder
1 tsp. ground ginger
1 tsp. ground cumin
1 tsp. ground cinnamon
1/2 cup frozen limeade or margarita concentrate, thawed
1 pound boneless, skinless chicken, cut into 1 1/2 pieces
1 pound beef, cut into 1 1/2 pieces (rib eye or filet mignon)
1 pound peeled and deveined shrimp, uncooked
1 3/4 pounds vegetables and/or fruit cut into 1 inch chunks (cherry tomatoes, red bell peppers, mushrooms, sweet yellow or red onions, zucchini, apples, plums, or pineapple)
Generous sprinkling of salt and pepper
Lemon wedges (optional)
Clean, rust-free metal skewers or wooden bamboo skewers soaked in water for up to three hours or overnight

Directions:

First you'll need to assemble the marinade. Heat 2 tablespoons oil and spices in a medium skillet over medium-high heat until mixture sizzles. Add limeade and simmer 3 to 5 minutes until ingredients reduce to a thick paste. Set mixture aside to cool.

Before you begin slicing the meat, poultry, fruit and vegetables, be sure to choose a good knife to use on an ample cutting surface. For fast prep time, we highly recommended the Shun 7 inch Hollow Ground Santoku Knife which features oval recesses to reduce friction between the knife and the food.

Thread ingredients on skewers alternating chicken, meat, and/or seafood with every two vegetable and fruit pieces. If using bamboo skewers, leave as little exposed wood as possible to prevent charring. Place on large platter and pour cooled marinade over skewers to cover. Cover platter with plastic wrap and allow to marinate in refrigerator for up to three hours before cooking.

About 30 minutes before serving, heat grill on high for 10 to 15 minutes. Brush remaining vegetable oil over grill grate to prevent kebobs from sticking during cooking.

Place skewers on grill, close lid and grill until spotty brown, about 5 to 7 minutes. Turn kabobs over and grill until browned on second side and cooked through, about 5 to 7 minutes. Transfer to serving platter and let rest for 5 minutes. Sprinkle with salt and pepper and squeeze lemon or lime juice over kabobs, if you like.