Active Time

　　2 1/4 hr

　　Total Time

　　2 1/2 hr (does not include soaking skewers)

　　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.

　　

Ingredients

Makes 80 to 100 small skewers

　　4 large garlic cloves

　　2 teaspoons salt

　　2 tablespoons fresh lemon juice

　　1/2 teaspoon black pepper

　　1/3 cup extra-virgin olive oil

　　

For skewers

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

　　

Special Equipment

about 100 (6-inch) wooden skewers, soaked in water 1 hour

　　

Make marinade:

Step 1

Mince garlic and mash to a paste with salt using a large heavy knife. Transfer to a small bowl and whisk in lemon juice and pepper, then add oil in a stream, whisking until emulsified. Divide marinade among 4 (1- to 2-quart) bowls.

　　

Prepare skewers:

Step 2

Cut steak into 20 to 25 (1/4-inch-thick) slices (about 4 inches long and 1 inch wide), then toss with marinade in one of bowls and thread each slice lengthwise onto a skewer.

　　

Step 3

Cut chicken breast halves diagonally into 20 to 25 (1/4-inch-thick) slices (about 4 inches long and 1 inch wide; if breasts are thin, hold knife at a 45-degree angle to get 1-inch-wide slices). Toss with marinade in another bowl and thread each slice lengthwise onto a skewer.

　　

Step 4

Toss shrimp with marinade in another bowl, then thread 2 shrimp onto each of 20 to 25 skewers.

　　

Step 5

Toss mushrooms with marinade in remaining bowl and thread 2 small mushrooms or 2 large halves onto each of 20 to 25 skewers.

　　

Step 6

Prepare grill for cooking over hot charcoal (high heat for gas); see "Grilling Procedure," below.

　　

Step 7

Grill skewers in batches on lightly oiled grill rack, covered only if using a gas grill, turning over once with tongs, 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.

　　

Grilling Procedure

Step 8

If using a charcoal grill, open vents on bottom of grill, then light charcoal. When charcoal turns grayish white (about 15 minutes from lighting), hold your hand 5 inches above grill rack to determine heat for charcoal as follows:

　　

Step 9

Hot: When you can hold your hand there for 1 to 2 seconds

　　

Step 10

Medium-hot: 3 to 4 seconds

　　

Step 11

Low: 5 to 6 seconds

　　

Step 12

If using a gas grill, preheat burners on high, covered, 10 minutes, then, if necessary, reduce to heat specified in recipe.

　　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.