Assorted Kebabs

Ingredients

• Chicken Kebabs
• 28 ounces boneless skinless chicken breasts, trimmed of fat and cartilage and cut into 2-inch cubes (about 16 to 20 cubes)
• 3/4 cup lemon marinade (see Lemon Marinade)
• 1 English cucumber, ends trimmed, peeled, and cut crosswise into 1/2-inch slices
• Swordfish Kebabs
• 24 ounces swordfish fillets, 1 1/2-inch thick, cut into 2-inch chunks (16 to 20 pieces)
• 3/4 cup lemon marinade (see Lemon Marinade)
• 1 English cucumber, ends trimmed, peeled, and cut crosswise into 1/2-inch slices
• Shrimp Kebabs
• 20 ounces shrimp, tail-on, shelled and de-veined (16 to 20 pieces)
• 3/4 cup lemon marinade (see Lemon Marinade)
• 1 English cucumber, ends trimmed, peeled, and cut crosswise into 1/2-inch slices
• For lamb kebabs
• 2 lbs boneless leg of lamb, trimmed of all fat and silver skin, cut into 1 1/2-inch cubes (16 to 20 pieces)
• 3/4 cup balsamic marinade (see Balsamic Marinade)
• 1 English cucumber, ends trimmed, peeled, and cut crosswise into 1/2-inch slices
• Beef kebabs
• 1 1/2 lbs beef sirloin, fat removed, cut into 1 1/2-inch cubes (16 to 20 pieces)
• 3/4 cup balsamic marinade (see Balsamic Marinade)
• 1 English cucumber, ends trimmed, peeled, and cut crosswise into 1/2-inch slices
• For vegetable kebabs
• 1 medium red bell pepper, stemmed, seeded and cut into 1-inch-square pieces
• 1 medium yellow bell pepper, stemmed, seeded and cut into 1-inch-square pieces
• 1 medium green bell pepper, stemmed, seeded and cut into 1-inch-square pieces
• 1 medium eggplant, cut lengthwise into 8 slices, then cut crosswise into 1-inch wedges (about 1 lb)
• 1 medium red onion, cut into 8 slices then separated into rings
• 1 lb cremini mushroom, stems trimmed
• 2 medium yellow squash, ends trimmed, cut into 1/2-inch slices (about 3/4 lb)
• 1 large zucchini, ends trimmed, cut into 1/2-inch slices (about 1/2 lb)
• 3/4 cup balsamic marinade (see Balsamic Marinade)
• 1 teaspoon dried oregano
• 1 teaspoon dried basil