Sunday, May 29, 2011

Kebabs!

When we were in Florida, I ate some grilled pineapple.  I've had it before, but it tasted especially good just then.  Since then, I've had a hankering for it again.

Why not put it on a skewer with some shrimp, peppers and red onion?  And pop it on the grill for just a few minutes to make it extra good?  And serve it up on a bed of herby, buttery rice?

You can use whatever protein you want on kebabs.  Any vegetable, too, for that matter.  This was a particularly nice combination, so here it is.

This amount made PLENTY of kebabs for our family of 8, with a couple leftover for a lucky person's lunch tomorrow :)


Shrimp Kebabs

2 pounds raw shrimp, peeled, but with tails on
salt and pepper
3 tablespoons extra virgin olive oil
1/2 cup white wine
2 tablespoons fresh oregano, chopped
3 garlic cloves, minced

Put all of the above in a bowl and marinate for about an hour.

1 medium red onion, cut into wedges
1 each red, green, yellow bell pepper
1 pineapple, cored and cut into 1 inch chunks
2 tablespoons extra virgin olive oil
salt and pepper

Soak wooden skewers in warm water for about 20 minutes.  Thread shrimp, peppers, onions, and pineapple onto the skewers.  I tried to fit 5-6 shrimp per kebab.  Drizzle all with olive oil and season lightly with salt and pepper.

Grill over coals, turning and watching carefully, for about 7-10 minutes.


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