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« Valley Food Home

Make summer sizzle with kabobs


Published: Wed, July 9, 2014 @ 12:00 a.m.

Family Features

Kabobs are a simple way to enjoy many of your favorite fresh flavors in a single meal.

With their easy preparation and quick cooking time, kabobs make a perfect weeknight meal when served over rice along with a crisp salad.

The potential combinations of meat, vegetables and fruit on a kabob are nearly endless.

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, summer onions are higher in water content, which gives them a tender crisp texture when grilled.

Kitchen tips

For the best results, follow these tips from the National Onion Association:

Chill onions at least 30 minutes before cutting, and use a sharp knife to reduce tearing.

Soak onions in ice water overnight to dampen their flavor, yet keep their crisp, juicy texture.

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 Kabobs

Makes 4 to 6 servings

3/4pound boneless, skinless chicken breast, cut into 1-1/2 to 2-inch cubes

18medium shrimp, shelled and deveined (1/2 to 3/4 pound)

1/2cup olive oil

1/2cup prepared mango chutney, chopped if coarse

1/2cup bottled teriyaki sauce

2tablespoons balsamic vinegar

18large bamboo or metal skewers (about 12 inches long)

1medium yellow onion, cut into 1/2-inch wedges

1medium red onion, cut into 1/2-inch wedges

2firm, ripe mangos, peeled, pitted and cut into large cubes

1large 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 resealable 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 1 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.


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