Ok, so not to brag or anything, but the kabobs I made tonight were outstanding! My only complaint is that I couldn't eat more! LOL So, I thought I'd share the recipe.
(Now, keep in mind, I normally cook like Rachel Ray. I've never been fond of measureing anything LOL so bear with me!) I started by soaking wooden skewers for about 4 hours. Then I preheated my oven to a low broil. I cut the following veggies into chunks big enough to not break when piercing with the skewer: 1 zucchini, 1 yellow squash, 1 yellow bell pepper, 1 green bell pepper. I then sprinkled on them: Salt, pepper, garlic salt, cilantro and lime juice. I say, use as much as you normally like, go easy on the garlic salt. I probably used 1/2 tsp of salt, 2 tbsp lime juice and a tsp of everything else.
While the veggies are "marinating", cut up 1 fillet of Tilapia (or your fav. white fish), 2 boneless pork loin chops and de-shell and de-vein approximately 15 large shrimp. Sprinkle all meats with everything you sprinkled the veggies with except the regular salt.
On each skewer I then put: one green pepper. one piece of pork, one zucchini, one piece of fish. one squash, one shrimp, then one yellow pepper.
I pour any of the excess marinade into a 13 x 9 baking dish and I then placed the skewers width-wise onto the dish (so the the ends of the skewers were hanging off and the meat laid above the marinade).
Bake them approx. 10 mins, or until pork is cooked through. I'm going to do these on on the grill next time I'm sure they'll be even better!
Enjoy!
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3 comments:
This sounds delcious! I'll have to try it sometime. Thanks so much for sharing the recipe :-)
Oh, that sounds wonderful! I was reading early in the post that you had tilapia on the skewer, and I was wondering how you made sure it didn't fall in the grill. But you baked them, not grilled them. Smart!
How many skewers did you get out of this meal/how many folks did you serve?
mmmmmm!
It was enough for me, my husband, and my 2 sons...I think it was about a dozen skewers total. :-) And about the tilapia, I think even if you grilled them, it would hold up well. The skewers were resting on the edges of the 13 x 9 baking dish so the meat never touched the pan. So, even hanging there the fish didn't even come close to coming off the skewer. I'm going to cook just some with fish and shrimp probably tomorrow on the grill so I'll let you know how it works out!
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