Would this taste alright?

I would keep the shrimp Kabobs separate from the steak kabobs. I would use red potatoes (they are so cute and tiny—just kabob sized). Zucchini does go with those ingredients. I would add onion at least to the steak kabobs. I might also add red bell pepper.

I would go with the reds.

In my opinion, zucchini is just a space holder for the other ingredients. I would use yellow/orange/red bell peppers and, as @marinelife said, add onion

Go with a light marinade, nothing too heavy or overpowering. You want to bring out the flavors

I LOVE kabobs and think your’s sound good, minus potato though. If you have to have the potato, definately red and blanched or soft-boiled.

I’d just marinate the steak, or lightly season the entire kabob with the Lawrys, teriyaki sounds fantastic! You can also add some tomato and mushrooms, they’re delicious.

Mushrooms, peppers, pineapple chunks and or apple slices usually find their way onto my kabobs. I also would just marinade the meat and the shrimp. The meat in the Lawry’s and the shrimp in the teriyaki. One idea I use is to have the kabob fixings on a table near the grill along with the skewers and let the guests build their own. Your guests add what they want to the skewer and you just pop it on the grill.

I would cube the potatoes and do them separately from the kabobs. I would mix the red, white and sweet potatoes with some carrots in a foil pouch with some butter and garlic powder and throw the pouch on the grill ahead of the kabobs. The potatoes will take longer to cook than the kabobs.

Experimenting is one of the pleasures of cooking. As you can see by the different answers above – it doesn’t matter. Choose what ever you want.

@WestRiverrat The guest are me and my husband. :) I chose these ingredients because these are the things we like. Tomato, onion, peppers, etc. will just end up on the side of our plates and tossed in the trash.

Thanks for the suggestion on the potatoes and seasoning.

@livelaughlove21: Given your anti-procilivity for the veggies that define a kabob, why not simply grill the steak and shrimp in the traditional manner plus sizzle a few thin strips of the zucchini, oiled on both sides?

I have always felt that the less seasoning, the better, if the ingredients to be grilled are fresh.

You will need to parboil the potatoes first, before grilling them as a kabob. You can read more about grilling vegetables Here.

You will have an easier time if you make your vegetable skewers separate from your meat skewers because vegetables cook more quickly than meat. The other alternative is to thread the veggies on one end of the skewer and the meat onto the other end, so that you can keep the meat end over the fire for a longer time, while the veggies are not over the fire. You can read more about grilling skewers Here

Make sure to give a little bit of space between your items on your skewers, rather than having them touch. This is to ensure that the middle sections of the items actually get grilled (and cook at the same rate) rather than simply getting steamed. You can read more about that Here

If you marinate the meat ahead of time, make sure that you do that in the refrigerator. Do not use the marinade used to soak the meat as extra sauce after the fact, because that original marinade contains raw meat juices and bacteria. If you want to use the same type of marinade for the sauce (after the fact) make sure you make a brand new batch, and do not re-use marinade. You can read more about marinating meat and veggies Here

You certainly can use store bought marinades, but I think homemade marinades are much tastier. At my cousin’s potluck, she had a kabob grilling party. There were 2 large barbecue grills going. She had stations set up with 3 different sauce/marinades (she didn’t soak anything over night) she had one for beef, one for shrimp and one for the veggies. Then she had separate containers with the meat, shrimp and veggies, and she had her wooden skewers soaking in a container of water. So we lined up, threaded our skewers, brushed on the sauce of our choice and put out kabobs on the grill. It did get a bit crowded with each of us hanging around the grill, because we were each responsible for our own, but it ultimately worked out just fine. Here is a recipe for a marinade for Veggies and here is one for Beef and one for Shrimp

I would rather have the potatoes grilled in a packet, separate from the kabobs like in This Recipe (scroll down to #39 and #40) but check out the entire list for other veggie side dishes that can be grilled in foil packets.

I can’t imagine eating a kabob that didn’t have Sweet Peppers (much sweeter than bell peppers) mushrooms, onions (preferably the super sweet ones such as Maui and Vidalia) tiny sweet tomatoes, and pineapple.

Even though they’re using pork (I think beef would work here too) this recipe also calls for Sweet Potatoes my mouth is watering right now.

And I totally forgot about Corn

Here is some more info about how long to cook your Meat and how to prep your grill, and whether you are using gas or charcoal.

And here is some more info about Properly Cooking Shrimp for Kabobs

Good luck, and take pictures!

Oh man..sounds great. Here is what you do!
Stir fry or sautee zucchini AND yellow squash ( straight or crookneck, sublime! ) WITH red & orange/ yellow pepper strips, and serve with either baked or mashed red or white potatoes and your shrimp. Mmm….am I invited to dinner too? lol