Shrimp and Mango Kebabs
Shrimp (and most seafood) benefits from being
double skewered. If fresh mango isn’t available,
substitute pineapple or cantaloupe chunks. This
recipe yields 4 ounces of shrimp per person,
which is a fairly light serving. If you have heavy
eaters, assemble additional skewers.
40 raw shrimp ( 31–40 count gives
you approximately 1 lb.)*
3 firm mangoes
1 cup sweet red chili sauce
16 bamboo skewers soaked in water
for 30 minutes, or 8 double-pronged
stainless steel skewers
Thaw shrimp if frozen. Peel mangoes and cut into
chunks about 1 inch thick.
To assemble: Lay a shrimp flat on its side. Take
2 bamboo skewers (or one double-pronged
skewer). Slide 1 skewer up through the fattest
part of the shrimp. Slide the second skewer
up through the narrow part just above the tail.
Ensure that both skewers are even. Thread a
chunk of mango onto the 2 skewers so it’s just
touching the shrimp. Repeat the process, allowing 5 shrimp and 4 mango chunks per skewer.
Brush the prawn skewers with the sweet red
chili sauce and continue basting as they barbecue. Grill 2 minutes per side ( 2 sides) or until
shrimp are firm and opaque. Serve with Mango
Chili Dipping Sauce.
Makes 8 kebabs, or 4 servings.
* Tail on isn’t necessary but it makes for a nice presentation
MANGO CHILI DIPPING SAUCE
1 can ( 14 oz.) mangoes
3 tbsp. Thai Kitchen Sweet Red Chili Sauce
Drain juice from canned mangoes; reserve juice
for another use or discard. Purée mangoes. Blend
in Sweet Red Chili Sauce. Let flavors mingle for
an hour before serving.
Makes approximately 1 cup.
Serve with rice pilaf, salad and pita bread
for a Middle Eastern–inspired meal.
3 lb. boneless leg of lamb
( 12 oz. per person)
1 whole red pepper
1 whole green pepper
1 whole red onion
1 cup olive oil
½ cup lemon juice
½ cup red wine vinegar
4 garlic cloves, coarsely chopped
2 tsp. dried Greek oregano
1 tsp. salt
1 tsp. pepper
1 tsp. mint or dill (optional)
8 bamboo skewers soaked in water for
30 minutes, or 8 stainless steel skewers
Trim and discard excess fat from lamb. Cut leg
into steaks about 1 inch thick. Then cut each
steak into cubes 1 to 1½ inches thick. In a large
bowl or zippered plastic bag, combine marinade
ingredients. Add cubed lamb and stir. Cover bowl
or seal bag and refrigerate a minimum of 8 hours
and up to 24 hours.
Remove core from red and green peppers; cut into
1-inch squares. Peel red onion; separate layers
and cut into 1-inch pieces.
To assemble: Alternating peppers, onions and
lamb, thread meat and vegetables onto skewers,
allowing 5 cubes of lamb, 2 or 3 pieces of pepper
and 2 chunks of onion per skewer.
For medium well done, grill 2 to 3 minutes per
side ( 4 sides) for a total of 8 to 12 minutes. Timing
may have to be adjusted depending on the barbecue and the weather. Serve with Yogurt Mint Dip.
Makes 8 kebabs, or 4 servings.
YOGURT MINT DIP
½ cup plain yogurt
1 large garlic clove, minced
2 tbsp. fresh mint or
2 tsp. dried mint
½ tsp. salt
Combine yogurt, garlic, mint and salt in a small
bowl. Refrigerate and allow flavors to blend for
about an hour before serving.
Makes ½ cup.
AUGUST 2011 ;e Costco Connection 51