Make Summer Sizzle with Grilled Kabobs
Jul 02, 2014 02:51PM ● Published by Felicia
Photo courtesy of rattler wellness
The potential combinations of meat, vegetables and fruit on a kabob are nearly endless. Spring/summer varieties of onions are especially well-suited for kabobs. Their flavor ranges from sweet and mild to slightly pungent. Easily identifiable by their tissue thin skin, spring/summer onions are higher in water content, which gives them a tender crisp texture when grilled.
For the best results, follow these tips from the National Onion Association
1. Chill onions at least 30 minutes before cutting, and use a sharp knife to reduce tearing.
2. Soak onions in ice water overnight to dampen their flavor, yet keep their crisp, juicy texture.
3. Cut onions can be refrigerated up to 7 days in sealed containers.
Simple and satisfying
Before you begin experimenting with kabob combinations of your own, try this deliciously simple recipe, which melds chicken and shrimp with two colors of onion, bell pepper and mango for a sweet and savory main dish.
Remember to cut ingredients into uniform pieces and leave space between each piece to ensure your kabobs cook evenly and thoroughly. Find additional recipes at www.onions-usa.org.
Sweet ’n Savory Teriyaki
Makes 4 to 6 servings
· ¾ pound boneless, skinless chicken breast, cut into 1-1/2 to 2-inch cubes
· 18 medium shrimp, shelled and deveined (1/2 to 3/4 pound)
· ½ cup olive oil
· ½ cup prepared mango chutney, chopped if coarse
· ½ cup bottled teriyaki sauce
· 2 tablespoons balsamic vinegar
· 18 large bamboo or metal skewers (about 12 inches long)
· 1 medium yellow onion, cut into 1/2-inch wedges
· 1 medium red onion, cut into 1/2-inch wedges
· 2 firm, ripe mangos, peeled, pitted and cut into large cubes
· 1 large green bell pepper, halved, trimmed, seeded and cubed
· Nonstick cooking spray, as needed
· Ginger Mango Dipping Sauce (recipe follows)
Place chicken and shrimp
in shallow glass pan or large re-sealable plastic bag. For marinade, combine
oil, chutney, teriyaki sauce and vinegar in small bowl with lid. Pour half of
marinade mixture over chicken and shrimp. Cover or seal and marinate in
refrigerator at least 3 hours, preferably overnight. Cover and refrigerate
remaining marinade for basting.
If using bamboo skewers, soak in water at least l hour before using.
To prepare kabobs: Drain and discard marinade from meat. Thread chicken, yellow and red onion, mango, green pepper and shrimp alternately onto skewers. Be sure to keep enough room at one end of each skewer for a “handle.”
Coat grill grate with nonstick cooking spray. Place skewers over medium coals, and grill for 12 to 15 minutes or until meat is done and vegetables are tender. Brush often with reserved marinade and turn skewers until cooked through. If needed, use spatula to gently loosen skewers before turning as they may stick.
Arrange skewers on a platter and serve with Ginger Mango Dipping Sauce.
Ginger Mango Dipping Sauce
Makes about 1 cup
· 1 mango, halved, pitted and scooped out of skin (about 1 cup)
· 1/4 cup frozen orange juice concentrate
· 2 teaspoons grated fresh ginger root (or 1/2 teaspoon ground ginger)
Combine ingredients in electric blender and puree until smooth.
Alternate preparations: Omit shrimp and use 1 1/2 pounds boneless, skinless chicken breast, cutting into 36 cubes and using 2 per skewer. Instead of grilling, place kabobs in broiler pan coated with nonstick cooking spray and broil 3 inches from heat about 10 to 15 minutes or until done, basting and turning as needed.