The potential combinationsbrof meat, vegetables and fruit on a kabob are nearly endless. Spring/summerbrvarieties of onions are especially well-suited for kabobs. Their flavor rangesbrfrom sweet and mild to slightly pungent. Easily identifiable by their tissuebrthin skin, spring/summer onions are higher in water content, which gives them abrtender crisp texture when grilled.
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Kitchen tips
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For the best results,brfollow these tips from the National Onion Association
1. Chill onions atbrleast 30 minutes before cutting, and use a sharp knife to reduce tearing.
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2. Soak onions in icebrwater overnight to dampen their flavor, yet keep their crisp, juicy texture.
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3. Cut onions can bebrrefrigerated up to 7 days in sealed containers.
Simple and satisfying
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Before you beginbrexperimenting with kabob combinations of your own, try this deliciously simplebrrecipe, which melds chicken and shrimp with two colors of onion, bell pepperbrand mango for a sweet and savory main dish.
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Remember to cutbringredients into uniform pieces and leave space between each piece to ensurebryour kabobs cook evenly and thoroughly. Find additional recipes at www.onions-usa.org.
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Sweet ’n Savory TeriyakibrKabobs
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Makes 4 to 6 servings
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· ¾ pound boneless, skinlessbrchicken breast, cut into 1-1/2 to 2-inch cubes
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· 18 medium shrimp, shelledbrand deveined (1/2 to 3/4 pound)
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· ½ cup olive oil
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· ½ cup prepared mangobrchutney, chopped if coarse
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· ½ cup bottled teriyakibrsauce
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· 2 tablespoons balsamicbrvinegar
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· 18 large bamboo or metalbrskewers (about 12 inches long)
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· 1 medium yellow onion, cutbrinto 1/2-inch wedges
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· 1 medium red onion, cutbrinto 1/2-inch wedges
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· 2 firm, ripe mangos,brpeeled, pitted and cut into large cubes
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· 1 large green bell pepper,brhalved, trimmed, seeded and cubed
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· Nonstick cooking spray, asbrneeded
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· Ginger Mango Dipping Saucebr(recipe follows)
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Place chicken and shrimpbrin shallow glass pan or large re-sealable plastic bag. For marinade, combinebroil, chutney, teriyaki sauce and vinegar in small bowl with lid. Pour half ofbrmarinade mixture over chicken and shrimp. Cover or seal and marinate inbrrefrigerator at least 3 hours, preferably overnight. Cover and refrigeratebrremaining marinade for basting.
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If using bamboo skewers,brsoak in water at least l hour before using.
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To prepare kabobs: Drainbrand discard marinade from meat. Thread chicken, yellow and red onion, mango,brgreen pepper and shrimp alternately onto skewers. Be sure to keep enough roombrat one end of each skewer for a “handle.”
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Coat grill grate withbrnonstick cooking spray. Place skewers over medium coals, and grill for 12 to 15brminutes or until meat is done and vegetables are tender. Brush often withbrreserved marinade and turn skewers until cooked through. If needed, use spatulabrto gently loosen skewers before turning as they may stick.
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Arrange skewers on abrplatter and serve with Ginger Mango Dipping Sauce.
Ginger Mango Dipping Sauce
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Makes about 1 cup
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· 1 mango, halved,brpitted and scooped out of skin (about 1 cup)
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· 1/4 cup frozen orangebrjuice concentrate
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· 2 teaspoons grated freshbrginger root (or 1/2 teaspoon ground ginger)
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Combine ingredientsbrin electric blender and puree until smooth.
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Alternate preparations:brOmit shrimp and use 1 1/2 pounds boneless, skinless chicken breast, cuttingbrinto 36 cubes and using 2 per skewer. Instead of grilling, place kabobs inbrbroiler pan coated with nonstick cooking spray and broil 3 inches from heatbrabout 10 to 15 minutes or until done, basting and turning as needed.
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