Place vegetable kabobs in a Ziploc bag and pour one bottle of the lemon pepper over the skewers. Then, place beef kabobs in another Ziploc bag and pour half of the bottle of teriyaki marinade over the skewers. Place chicken kabobs in a separate Ziploc bag and pour the remaining bottle of the teriyaki marinade. Let all three bags rest in refrigerator for 30 minutes
Meanwhile, skewer shrimp using two skewers, to make turning shrimp on grill easier. Place in Ziploc bag and pour one bottle of the lemon pepper marinade over the skewers. Let marinate in refrigerator for 15 minutes.
Prepare grill for medium heat. Place chicken skewers on grill, turning every 3-4 minutes until done (165 degrees F), about 18-20 minutes. Place beef skewers on grill, turning every 3-4 minutes until desired doneness is reached (about 8 - 10 minutes for medium).
Grill vegetable kabobs turning every 2-3 minutes, until desired doneness, about 8-10 minutes. Grill shrimp turning once. Shrimp are done when light pink, about 4-5 minutes.
Remove all kabobs from grill, and season to taste with salt and pepper. Serve shrimp kabobs with lemon wedges.
Combine Fresh Express Salad with Fresh Cuts Vegetables and toss. Serve with your favorite Essential Everyday Salad Dressing and Croutons.
If you're using bamboo skewers, soak them in water for at least 30 minutes prior to loading them. You can even soak them in an aromatic liquid such as wine for an added flavor dimension.
When making kabobs, put the protein and vegetables on separate skewers so that each can be cooked to the perfect doneness.
Load the skewers so that the pieces of food are touching, but are not crammed together. This allows the pieces to stay juicy and cook evenly.
I like to use two skewers for each SHRIMP kebab so that the food doesn't spin when you turn them.
You'll know that the shrimp are perfectly cooked when they turn barely opaque and the shells are pink.