| 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 |
md |
Red bell pepper |
| 1 |
md |
Yellow bell pepper |
| 1 |
md |
Red onion |
| 1 |
|
Whole portabello mushroom |
| 8 |
|
X- 10" bamboo skewers |
| 4 |
|
Whole lemons; (juice only) |
| 4 |
|
Whole limes; (juice only) |
| 1 |
ts |
Salt |
| 1 |
ts |
Ground pepper |
| 1 |
tb |
Chopped parsley |
| 2 |
tb |
Cider vinegar |
| 1/2 |
c |
Olive oil; (or sub salad oil) |
| 2 |
c |
Finely diced pineapple |
| 1 |
|
Diced jalapeno pepper |
| 1 |
tb |
Brown sugar |
| 2 |
tb |
Cider vinegar |
| 1 |
ts |
Chopped cilantro |
INSTRUCTIONS
KABOBS
CITRUS MARINADE
PINEAPPLE SALSA
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.
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