Best Friends Stick Together Skewer Pairings to Share

Text by Kimberly Mitchell| Illustrations by Gwendolyn Sonnenschein

Do you remember the guy from iCarly that would put tacos, donuts, and other unusual foods on a stick? T-Bo, that’s his name! Well, maybe he was on to something. We decided to try and come up with some unique skewers to add some spunk to your next dinner party or to add to the grill while tailgating.

SERVES 8

Recipe 1: Tajin Mango with Chili Lime Shrimp

With a refreshing balance of spice, salt, and sweetness with each bite these skewers are sure to excite your palate and add some color to your plate.

Ingredients

2 pounds medium, peeled and deveined shrimp

Shrimp marinade Juice from 2 limes (about 1/4 cup) 1 tablespoon coconut aminos (can substitute soy sauce, but then do no add the salt) 2 teaspoon chili powder 1 teaspoon each: cumin, paprika, and salt

1 medium red onion, cut into 1-inch pieces 16 (1-inch) cubes mango 8 (1-inch) cubes honeydew melon 8 (1-inch) cubes watermelon 2 tbsp olive oil 1 tbsp Tajín® Clásíco Seasoning 1/4 cup maple syrup 1/4 cup Mild Hot Sauce 8 (8-inch) bamboo skewers 2 tbsp finely chopped fresh cilantro Soak skewers in water for 10 to 15 minutes to prevent charring.

While the skewers soak, combine the limes and spices and marinate the shrimp in the fridge for 15 minutes.

Preheat your oven to medium high heat.

Thread shrimp, mango, honeydew and watermelon onto skewers. Each skewer should have 3 pieces of shrimp, 3 pieces of red onion, 2 pieces of mango and 1 piece of each watermelon and honeydew. Brush with olive oil and 1/2 tbsp. In a small bowl, stir together maple syrup and hot sauce.

Grill skewers for 2 to 3 minutes per side or until lightly grill marked. Brush with maple hot sauce glaze. Grill for 1 to 2 minutes more per side or until the glaze starts to caramelize.

Sprinkle with remaining Tajín® Clásíco Seasoning and cilantro.

Instructions

Ingredients

1 whole ripe pineapple 10 slices of prosciutto (5 oz.) 3 tablespoons olive oil 2 tablespoons honey 1 teaspoon fresh thyme leaves Cracked black pepper

SERVES 8

Recipe 2: Prosciutto-Wrapped Pineapple

Instructions

Fill a shallow container with water. Soak ten 10-inch bamboo skewers for 30 minutes.

Trim and peel pineapple. Quarter lengthwise; remove core. Cut each quarter lengthwise into three 3-inch long wedges. Reserve 2 wedges for another use. Line a baking sheet with foil.

Place a rack 3 inches from the heat source; preheat broiler to high. Skewer 1 pineapple wedge on each stick; wrap each with a slice of prosciutto. Place kebabs on a lined baking sheet and cover exposed bamboo completely with sheets of foil. Lightly drizzle each with olive oil. Broil kebabs until prosciutto begins to crisp, 2 to 3 minutes per side. Drizzle with honey, sprinkle with thyme and pepper and serve.

SERVES 8

Recipe 3: Steak Sandwich

Ingredients

1 pound beef top sirloin steak, cut into 1-inch cubes 1 teaspoon steak seasoning 1 medium sweet red pepper, cut into 1-inch chunks 6 ounces focaccia bread, cut into 1-inch cubes 1 medium onion, cut into 1-inch chunks 1 tablespoon olive oil 3 slices provolone cheese, cut into strips 1/2 cup chopped walnuts Sprinkle beef with steak seasoning. Alternately thread the beef, red pepper, bread cubes and onion onto 4 metal or soaked wooden skewers; brush with oil.

Grill, covered, over medium heat for 8-10 minutes or until meat reaches desired tenderness, turning occasionally. For medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°. Top with cheese; grill 1-2 minutes longer or until cheese is melted.

In a small bowl, combine and walnuts.

Instructions

SERVES 8

Recipe 4: Pepper Jack Cheese over Grilled Mushroom and Bell Pepper

Ingredients

16 pearl onions 20 medium fresh mushrooms 1/3 cup balsamic vinegar 1/4 cup butter, cubed 2 garlic cloves, minced 1/2 teaspoon salt 1/2 teaspoon pepper Minced fresh parsley, optional

Instructions

In a small saucepan, bring 6 cups of water to a boil. Add pearl onions; boil for 5 minutes. Drain and rinse with cold water. Peel.

On four metal or soaked wooden skewers, alternately thread mushrooms and onions, skewering mushrooms horizontally through the cap. In a microwave-safe bowl, combine vinegar, butter, garlic, salt and pepper; microwave, covered, on high until butter is melted, 30-45 seconds. Whisk to combine. Reserve half the vinegar mixture for serving. Brush kabobs with the remaining vinegar mixture.

Grill kabobs, covered, over medium heat or broil 4 inches from the heat until vegetables are tender, 10-12 minutes, turning occasionally and basting frequently with vinegar mixture. If desired, sprinkle with parsley; serve with reserved vinegar mixture.

Recipes from Beyone Mere Sustenance, My Recipes, Taste of Home, and Renaissance.Mom