| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Shelf life, Shelf2 | 1 | Servings | |
INGREDIENTS
| 2 | 8 oz boneless skinless | |
| chicken breasts | ||
| 16 | Count shrimp peeled and | |
| deveined ¥ | ||
| 1 | Red bell pepper | |
| 1 | Yellow bell pepper | |
| 1 | Red onion | |
| 1 | Whole portabello mushroom | |
| 8 | X- 10" bamboo skewers | |
| 4 | Whole lemons, juice only | |
| 4 | Whole limes, juice only | |
| 1 | t | Salt |
| 1 | t | Ground pepper |
| 1 | T | Chopped parsley |
| 2 | T | Cider vinegar |
| 1/2 | c | Olive oil, or sub salad |
| oil | ||
| 2 | c | Finely diced pineapple |
| 1 | Diced jalapeno pepper | |
| 1 | T | Brown sugar |
| 2 | T | Cider vinegar |
| 1 | t | Chopped cilantro |
INSTRUCTIONS
Cut chicken into 1 oz pieces. Remove stem and seed pods from peppers. Cut peppers into 8 pieces. Peel red onion and cut into 4 pieces starting at root end. Remove 16-2 layer pieces. Cut portabella mushroom into 8 pieces (like pie). Skewer items starting with onion, shrimp, yellow pepper, chicken cube, mushroom, chicken, red pepper, shrimp, onion. Repeat for each remaining skewer for 8 skewers - 2 per person. For Citrus Marinade: Combine ingredients in mixing bowl. Whisk thoroughly. Cover kabobs and allow to marinate for 2 hours before cooking. For Pineapple Salsa: Combine all ingredients and mix thoroughly. For best results make one day ahead and refridgerate until served. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 2428
Calories From Fat: 866
Total Fat: 96.8g
Cholesterol: 772.1mg
Sodium: 5768.6mg
Potassium: 4755.2mg
Carbohydrates: 154.1g
Fiber: 10.2g
Sugar: 92.7g
Protein: 228.9g