Name: Grilled Beef, Chicken, Shrimp, and Mushroom Skewers
Cook time: 2 1/4 hr
Total time: 2 1/2 hr (does not include soaking skewers)
Yield: Makes 80 to 100 small skewers
Ingredients: 4 large garlic cloves; 2 teaspoons salt; 2 tablespoons fresh lemon juice; 1/2 teaspoon black pepper; 1/3 cup extra-virgin olive oil; 1 lb sirloin steak (1 inch thick), trimmed of excess fat; 2 medium skinless boneless chicken breast halves (1 lb total); 1 1/4 lb medium shrimp in shell (31 to 35 per lb; about 40), peeled and deveined; 1 lb mushrooms, trimmed and halved through stem if large; about 100 (6-inch) wooden skewers, soaked in water 1 hour

Grilled Beef, Chicken, Shrimp, and Mushroom SkewersMikkel Vang

To make your cocktail party more participatory, have your guests grill their own skewers. A hibachi is even more user-friendly than a grill, since the ends of the skewers hang out over the edge, eliminating the need for tongs. If you're cooking everything yourself, it's easiest to use a large grill or a broiler (see cooks' note, below) and serve the skewers in batches.

Cooks' notes:

• Skewers can be threaded up to 2 hours ahead and chilled separately, covered with plastic wrap. • To broil skewers, preheat broiler and oil rack of a broiler pan. Put 1 batch of skewers in 1 layer on rack and broil 2 to 3 inches from heat, turning over once, until beef is medium-rare, about 3 minutes total; chicken is just cooked through, about 3 minutes; shrimp is just cooked through, about 2 minutes; and mushrooms are tender, about 4 minutes.

Recipe notes

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