SCALLOP-SHRIMP-BACON KABOBS

Summer is coming, and that means the outdoor grill is coming into its own again. And since I prefer working the grill when it isn’t blazingly hot outside…kabobs for dinner! What makes them so tasty is the bacon, though I did use it sparingly so it wouldn’t overpower the seafood. A winner!

1/4 cup olive oil

1/2 tsp chili powder

1/4 tsp sea salt

1/4 tsp ground black pepper

1 tbsp minced cilantro

8 slices turkey bacon, halved horizontally

32 medium-sized shrimp

16 large scallops

1 lemon, sliced into 8 wedges

1 lime, sliced into 8 wedges

8 skewers (I used bamboo)

1) Preheat outdoor grill to medium-high heat

2) In small bowl, mix olive oil, chili powder, salt, pepper, and cilantro; set aside

3) Wrap 16 shrimp (reserving 16) in bacon halves;

4) Assemble 8 kabobs on skewers as follows: lemon slice, bacon-wrapped shrimp, scallop, naked shrimp, bacon-wrapped shrimp, scallop, naked shrimp, lime slice; brush tops of kabobs with half the chili-cilantro oil

5) Place kabobs on grill, chili-cilantro oil side down; cook 5-7 minutes; brush tops of kabobs with remaining chili-cilantro oil and turn; grill 5-7 minutes until shrimp and scallops are just cooked through; serve with a nice salad

Serves: 4

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GROUND BEEF KABOBS

Kabobs are fun and tasty, and with the warm weather, they’re perfect to transition from spring into summer. My guys absolutely loved these. Thumbs up!
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1 egg

1/2 large onion, finely chopped

2 tbsp parsley, finely chopped

1 tbsp finely chopped jalapeños (I used Mezzetta’s “tamed” brand)

1 tbsp tomato paste

1 tsp lemon juice

1 tsp paprika

1/2 tsp sea salt

1/2 tsp ground cumin

1/4 tsp ground pepper

1 lb lean ground beef

8 skewers (I used bamboo)

 

1) In large bowl, lightly beat egg; mix in remaining ingredients, except ground beef; when well combined, gently mix in ground beef (I used my hands)

2) Divide mixture into 8 equal portions; form ground beef mixture around skewers (about 5-6″ long); place kabobs on plate lined with parchment and refrigerate 30-60 minutes

3) Heat the grill; carefully place kabobs on grill and cook 3-4 minutes each side until just cooked through; remove from grill and serve with a nice salad (I made a spinach-mushroom-green onion-tomato one); enjoy!

Servings: 4

PORK TENDERLOIN-SUGAR SNAP PEA-HOISIN KABOBS

Goodness, my guys like kabobs. Yes, they do. And when they’re made with the ever tender pork tenderloin, sugar snap peas, and yum-yum Hoisin sauce… I snag one, stand back, and watch the rest disappear. Clean plates galore!

Pork Tenderloin Sugar Snap Pea Kabobs1

Pork Tenderloin Sugar Snap Pea Kabobs2

1/2 cup Hoisin sauce

2 tbsp soy sauce

1/2 tsp ground ginger

1-3/4 lb pork tenderloins cut into 1/2″ to 3/4″ disks

8 oz sugar snap peas (I bought frozen and thawed)

4 scallions, cut into 1-1/2″ pieces

10 bamboo skewers

1) Preheat outdoor grill

2) Soak bamboo skewers in water (to prevent them from becoming overly charred during grilling)

3) In small bowl, mix Hoisin sauce, soy sauce, and ground ginger; set aside

4) Thread pork, snap peas, and scallions on soaked bamboo skewers (as pictured: 1 pork, 2 snap peas, 1 scallion, 2 snap peas, repeated once, and finished with a third piece of pork–this resulted in 10 kabobs, though number may vary)

5) Grill kabobs 4-5 minutes each side until pork is just done; brush kabobs with Hoisin sauce on both sides and cook each side an additional 1 minute; remove from grill and serve with any left over Hoisin sauce; Chomp, chomp!

Servings: 4

CHICKEN AND PINEAPPLE KABOBS

These Chicken and Pineapple Kabobs are easy and perfect for those who want to get a jump on barbecue season. Senior and Junior too were over-the-moon happy with cleaning every last chunk from their plates. Oh, I was too.

Chicken and Pineapple Kabobs

1 cup ketchup

1/4 cup soy sauce

1/4 cup brown sugar

3 tbsp honey

1 tbsp Dijon mustard

3 large, boneless and skinless chicken breasts, cut into 1″ thick chunks

1/2 fresh pineapple, peeled, cored, and cut into 1″ thick wedges

12 skewers (I used bamboo)

spray olive oil

1) Preheat grill

2) To small saucepan, add ketchup, soy sauce, brown sugar, honey, and mustard; stirring often, bring to a boil over medium-high heat; reduce heat to low and cook 5 minutes; remove from heat and set aside (reserve 3/4 cup of sauce for serving at the table)

3) Alternating chicken and pineapple chunks, thread on skewers; lightly spray chicken-pineapple skewers with olive oil spray; place skewers on grill and grill about 5 minutes, turn, brush grilled back sides with sauce, and grill additional 5 minutes; turn and brush newly grilled side with sauce and grill another minute or so until chicken is cooked through; serve with reserved sauce and, possibly, a nice wild rice; yum!

Servings: 4

CHOCOLATE-COVERED STRAWBERRY KABOBS

This idea came to me via Pinterest. However, rather than use pound cake, I opted for Angel Food Cake. and why settle for white chocolate when you can have semi-sweet chocolate? Or both? In the words of Junior Too, “This is definitely one for your blog.” Yep.

Chocolate-Covered Strawberry Kabobs

1 lb small to medium-sized strawberries, stems removed

1/3 store-bought angel food cake, cut into 1″ pieces

1/4 cup semi-sweet chocolate morsels

1/4 cup white chocolate morsels

6 bamboo skewers

Optional dips: whipped cream or thinned preserves (3/4 cup strawberry preserves mixed with 1/4 cup water)

1) Alternately thread strawberries and angel food cake onto bamboo skewers (should make about 6 kabobs)

2) Arrange kabobs on parchment paper 1/2″ apart

3) Place semi-sweet chocolate in small microwave-safe bowl; microwave until melted (I microwaved 30 seconds, stirred, and microwaved an additional 20 seconds); working quickly, spoon melted chocolate in small zip top bag, snip bottom corner, and pipe zigzags over each kabob

4) Repeat step #3 with white chocolate

5) Refrigerate 20 minutes (to set chocolate) and serve with or without dip

Makes: About 6 large kabobs

NOTE: This is a “repeat” recipe featured on my original “Kitchen Novelist” blog 05/07/12.