Shish kebab combinations are endless. They're great for entertaining. The host can skewer them ahead of time, or set up a shish kebab bar and encourage guests to create their own combinations.

If guests are assembling their kebabs, moist hand wipes on the table are a must because marinades are the key to tender, flavorful chunks. Marinated meat is messy to thread onto skewers.

A colorful skewer of marinated meat or seafood interspersed with bright red, green or yellow peppers, purple onion or eggplant, yellow squash, red cherry tomatoes and green zucchini makes a great presentation, but they're not easy to eat. Inevitably, some item sticks to the skewer, the diner exerts force to remove it and the skewer's contents fly off, often landing anywhere but the plate.

When grilling kebabs, I usually skewer the meats and vegetables separately. After they're cooked, I push the food off  the skewers and into a big platter to serve. It's easier to scoop the grilled mixture out of the platter than it is to pull them off the skewer.

If you do mix your kebabs, cut the meat in small enough chucks that it won't take too long to cook and ruin the vegetables. And if you're using wooden skewers, soak them in water for at least 15 minutes so they won't catch fire.

Some suggested combinations and marinades are listed below, but try any combination you'd like. They're hard to skewer up.

@tag:Reach Julie Robinson at jul...@wvgazette.com or 304-348-1230.

Dijon Rosemary Steak Kebabs

1      tablespoon Dijon mustard

2      tablespoons fresh rosemary, stemmed

4      cloves garlic, minced

2      tablespoons freshly squeezed lemon juice

2      tablespoons balsamic vinegar

1/4   cup olive oil

1/2   teaspoon salt

1/2   teaspoon freshly ground black pepper

1      pound sirloin steak, cut into 1-inch cubes

Mushrooms, onions, peppers, cooked new potatoes, all cut into 1-inch pieces

WHISK mustard, rosemary, garlic, lemon juice, balsamic vinegar, olive oil, salt and pepper in a bowl.

TOSS the steak in the mixture until evenly coated. Cover and marinate in refrigerator for 2 hours.

ADD vegetables to mixture about 15 minutes before assembling skewers.

HEAT grill to medium-high.

THREAD ingredients on skewers.

GRILL to desired doneness.

Mediterranean Chicken Kebabs

2       cloves minced garlic

1/2    teaspoon ground white pepper

1       teaspoon mustard powder

3       tablespoon mayonnaise

3       tablespoon plain yogurt

2       tablespoon tahini sauce

2       tablespoon lemon juice

1       teaspoon oregano

Salt to taste

1 1/2  pound chicken breasts, cut into 1-inch cubes

2       onions, cut into cubes and layers separated

2       sweet bell peppers, any color, cut into cubes

1       pint cherry tomatoes

MIX garlic, white pepper, mustard powder, mayonnaise, yogurt, tahini, lemon juice, oregano and salt in a large bowl.

ADD chicken pieces to bowl, stir to cover and marinate in refrigerator for 2 to 3 hours.

THREAD chicken pieces and vegetables onto skewers, alternating items.

HEAT grill to medium heat.

GRILL kebabs for 5 to 8 minutes, checking for doneness.

Chili Lime Shrimp Kebabs

1        lime, juiced and finely grated zest

2        tablespoons olive oil

1/2     teaspoon sea salt

1/4     teaspoon pepper

1        finely minced shallot

1        teaspoon garlic chili sauce, such as Sriracha

1        pound shrimp, cleaned

Fresh pineapple chunks

Red pepper chunks

MIX lime juice and zest, olive oil, sea salt, pepper, shallot and garlic chili sauce in a gallon-sized plastic storage bag.

ADD shrimp. Squeeze air out of the bag and marinate shrimp for about half an hour.

THREAD shrimp, pineapple and red pepper on skewers.

HEAT grill to medium high.

GRILL kebabs for about three minutes preside or until shrimp are fully cooked.

Source: rockrecipes.blogspot.com

Sticky Sausage Kabobs

4       tablespoon agave nectar or honey

1       tablespoon honey mustard

1       teaspoon soy sauce

1       teaspoon Asian five-spice powder

1       package (1 pound) pre-cooked Polish sausage, cut into 1-inch slices

1       fresh pineapple, cored and diced into 1-inch cubes

Fresh sliced mushrooms, red pepper, onion, and/or zucchini

HEAT outdoor grill to medium high heat.

MIX nectar, mustard, soy sauce, and five-spice powder together in a large bowl.

ALTERNATELY skewer meat, pineapple and vegetables onto skewers. Use a basting brush to cover the top side of skewers with soy mixture. Place the basted side down on grill.

COAT other side while the skewers are cooking. Cook skewers until evenly brown and the vegetables are tender.

Source: grilling.betterrecipes.com

Vegetable Marinades

Basic

2/3     cup olive oil

1/3     cup balsamic vinegar

1/4     cup minced onion

1        tablespoon fresh basil, chopped

1        teaspoon minced garlic

1/2     teaspoon kosher salt

1/3     teaspoon freshly ground black pepper

Lemon and Garlic

1         tablespoon olive oil

2         tablespoons lemon juice

1         tablespoon lemon zest

1         teaspoon minced garlic

Salt and freshly ground pepper to taste.

Asian

2         tablespoons light soy sauce

2         tablespoons seasoned rice wine vinegar

2         teaspoons minced fresh ginger

1         teaspoon sesame oil

WHISK to combine and pour into re-sealable plastic storage bags.

ADD vegetables, seal bag and shake to coat.

Source: care2.com