Kebabs make outdoor cooking easy, portable and downright tasty … yet they do have their challenges.
The best skewer length is the 12-inch skewer because it fits all you would need for one entrée portion while the shorter skewers are perfect for appetizer portions.
Bamboo skewers are great because they’re inexpensive, disposable and they don’t get as hot as the metal ones. It’s very important that you soak them in water for at least 30 minutes before adding the food to them. If you don’t, you could find yourself with flaming sticks and that’s never a good thing!
When skewering your food, try to leave a little room between the meat so it will cook evenly and avoid the spinning culprits like zucchini slices, new potatoes and button mushrooms. Cherry tomatoes rarely do well on the skewer so consider doing special skewers with only the tomatoes.
For fun, check out the circular skewers that fit beautifully on a plate and add a little flair to the old shish kebab. They have them at Amazon.com and many specialty cooking stores.
Coconut Marinated Chicken Kebabs
Marinate time: 15 minutes
Prep time: 10 minutes Cook time: 15 minutes
|4||boneless, skinless chicken breasts|
|2||bell pepper(s) (any color or a variety)|
|1 1/2||cups light coconut milk|
|1/4||cup fresh cilantro, chopped|
|1||teaspoon coarse salt|
|2||tablespoons lime juice|
|8||12-inch bamboo skewers, soaked|
|2||cups frozen corn|
per serving: 313 calories; 31 grams protein; 5 grams total fat; 4 grams fiber; 3 grams saturated fat; 39 grams carbohydrates; 68 mgs cholesterol; 94 mgs sodium; 6 weight watcher points
Preheat grill to medium heat
Prepare the chicken, pineapple and peppers by cutting each into 2-inch chunks, place in a large resealable plastic bag.
In a medium bowl, mix the coconut milk, sugar, cilantro, salt and lime juice. Add half of the marinade to the chicken mixture in the bag. Let stand for 15 minutes reserve the remaining marinade for basting. Heat the grill to medium-high heat.
Thread chicken, pineapple and pepper onto two bamboo skewers each (to keep from rotating.)
Grill the kebabs for 10-12 minutes rotating and basting with the coconut mixture. Meanwhile, cook corn according to package instructions. Serve chicken with corn.
Note: Make sure that the chicken is spread out on the skewer to cook evenly.
Halibut Kebabs with Chile Lime Sauce
Preparation time:10 minutes Marinade time: 30 minutes
Cook time:10 minutes
|3/4||cup lime juice, plus zest|
|1/3||cup fresh cilantro, chopped|
|3||tablespoons olive oil|
|1||serrano chile , seeded and minced|
|coarse salt and freshly ground pepper, to taste|
|1 1/4||pounds halibut fillets (can sub another white fish), cut into 1 1/2-inch cubes|
|2||bell pepper(s) (any color or a variety) , cored, seeded and cut into chunks|
|1||white onion , cut into 2 inch pieces|
|coarse salt and freshly ground pepper, to taste|
|2||tablespoons olive oil|
|4||12-inch bamboo skewers, soaked in water|
per serving: 356 calories; 33 grams protein; 17 grams total fat; 2 grams fiber; 2 grams saturated fat; 17 grams carbohydrates; 49 mgs cholesterol; 95 mgs sodium; 9 WW points plus
For the sauce, in a small bowl, whisk the lime juice, cilantro, olive oil, sugar, chile and a little lime zest until the sugar dissolves. Reserve 1/2 of the sauce for the marinade. Season the remaining sauce with salt and pepper. Let stand at room temperature until ready to serve.
For the halibut, arrange fish in a shallow dish. Pour the reserved sauce over the halibut and turn to coat. Marinate, covered, in the refrigerator for 30 minutes, turning occasionally. Thread the halibut, bell peppers and onion alternately onto two skewers each (to keep from rotating for even cooking.) Sprinkle with salt and pepper and brush with olive oil.
Prepare the grill to medium high heat.
Grill the kabobs for 6 minutes or until halibut turns opaque in the center, turning occasionally. Remove to individual plates and serve with the remaining sauce.
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