Directions: First, I recommend that you skewer each meat separately because they not only cook differently but benefit from different seasoning.

For the shrimp, I would alternate thin slices of lime and fresh fennel.
Prep: Slice, assemble, baste with basting sauce and allow to dry before putting on the coals.

For the chicken, fresh basil leaves and slices of plum tomatoes.
Prep: Cut chicken to uniform pieces, fold/cut leaves to match size, baste with basting sauce and allow to dry.

For the beef, onion and pepper slices.
Prep: Rub beef with garlic oil and course ground black pepper. Cut onion/pepper slices to the size of the beef chunks.

For the veggies, onion and pepper slices, small tomatoes or slices, egg plant and zucchini/squash chunks sprinkled with ground oregano and onion powder, miniature Irish potatoes, parboiled. Assemble and baste with olive oil.

For the basting sauce, use:

    1/2 C. olive oil - not extra virgin
    1/2 C. water
    1/4 C. balsamic vinegar - not a strong one
    1/4 C. lemon juice
    2 tsp. salt
    1 tsp. fresh ground black pepper
    1/2 tsp. ground thyme
    1/2 tsp. ground bay

Bring water and oil to simmer, add thyme, bay, pepper and salt. Remove from heat and stir in other ingredients. Prepare at least 24 hours in advance.

Prepare the grill for broiling: 500-700 degrees

Baste all skewered food with sauce. Start the beef first, chicken next then veggies and shrimp. Do not over cook.

Warning* Make sure that you have plenty of veggies. They will be the real hit.

Have fun,
Smoky

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