Posts tagged kabob

Shrimp & Plum Kebobs

Shrimp & Plum Kebabs

Recipe: Shrimp & Plum Kebobs

Toss quick-cooking shrimp, juicy summertime plums and zesty jalapeños with a simple cilantro-lime marinade for a deluxe meal in minutes. If you like, use peaches or nectarines in place of the plums and red or green bell peppers for the jalapeños.

Ingredients

  • 3 tablespoons canola oil, or toasted sesame oil
  • 2 tablespoons chopped fresh cilantro
  • 1 teaspoon freshly grated lime zest
  • 3 tablespoons lime juice
  • 1/2 teaspoon salt
  • 1 lbs large raw shrimp, (12 per pound down to 24 per pound work well), peeled and deveined
  • 3 jalapeño peppers seeded and quartered lengthwise or 1 green bell pepper, stemmed, seeded and cut into 1 1/2″ squares
  • 2 plums, pitted and cut into sixths

Instructions

  1. Whisk oil, cilantro, lime zest, lime juice and salt in a large bowl. Set aside 3 tablespoons of the mixture in a small bowl to use as dressing. Add shrimp, jalapeños and plums to the remaining marinade; toss to coat.
  2. Preheat grill to medium-high.
  3. Make 4 kebobs, alternating shrimp, pepper and plums evenly among four 10-inch skewers. (Discard the marinade.) Grill the kebabs, turning once, until the shrimp are cooked through, about 8 minutes total. Drizzle with the reserved dressing.

Cooking time (duration): 35 min

Number of servings (yield): 4

Inspired By: Shrimp & Plum Kebabs
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Grilled Scallop Kabob

Grilled Scallop Kabob

Recipe: Grilled Scallop Kabob

Ingredients

  • 1/2 large (about 3/4 lb) yellow pepper, washed, cored, seeded and cut in 1-inch squares
  • 1/2 large (about 3/4 lb) green pepper, washed, cored, seeded and cut in 1-inch squares
  • 1/2 medium (about 1/2 lb) orange pepper, washed, cored, seeded and cut in 1-inch squares
  • 1/2 small (about 1/2 lb) red onion, peeled, quarterd and seperated in layers
  • 20 all natural sea scallops
  • Basting Oil

Instructions

  1. Preheat grill on HIGH 10 min.
  2. Prepare kabobs by alternating peppers, onions, and scallops on skewers.
  3. Clean grill with wire brush. Using soft cloth, coat grill grate lightly with vegetable oil.
  4. Drizzle kabobs lightly with basting oil(too much oil will cause flare-ups).
  5. Place kabobs on grill, sear each side 1-2 min, reduce heat to LOW.
  6. Cook until scallops reach internal temp of 130 degrees, about 10-12 min. Check by inserting thermometer halfway into thickest part of scallop. Transfer to clean platter; let rest at least 2 min.

Personal Notes

When grilling seafood, I will normally place a piece of heavy duty aluminum foil on the grates and spray with cooking spray. The seafood is much less likely to stick and fall apart.

Cooking time (duration): 30

Number of servings (yield): 4

Inspired By: Grilled Scallop Kabob
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