Assorted Grilled Kebabs

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Washington Post


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28 ounces boneless, skinless chicken breast halves (trimmed of all fat and cartilage), cut into 2-inch cubes (16 to 20 cubes), OR

24 ounces 1 1/2-inch-thick swordfish fillet, cut into 2-inch chunks (16 to 20 pieces), OR

20 ounces tail-on, shelled and deveined shrimp (16 to 20 pieces)

3/4 cup Lemon Marinade (see related recipe)

1 seedless cucumber (ends trimmed), peeled, then cut crosswise into 1/2-inch slices (optional)

2 pounds boneless leg of lamb (trimmed of all fat and silver skin), cut into 1 1/2-inch cubes (16 to 20 pieces), OR

1 1/2 pounds beef sirloin (fat removed), cut into 1 1/2-inch cubes (16 to 20 pieces)

3/4 cup Balsamic Marinade (see related recipe)

1 each medium red, yellow and green bell peppers, stemmed, seeded and cut into 1-inch-square pieces

1 medium (1 pound) eggplant, cut lengthwise into 8 slices, then cut crosswise into 1-inch wedges

1 medium red onion, cut into 8 slices then separated into rings

1 pound (3/4 pound) cremini mushrooms, stems trimmed

2 medium (3/4 pound) yellow squash (ends trimmed), cut into 1/2-inch slices

1 large (1/2 pound) zucchini (ends trimmed), cut into 1/2-inch slices

1 teaspoon dried oregano

1 teaspoon dried basil

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