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Make Summer Sizzle with Grilled Kabobs PDF Print E-mail
Written by NoAuthor   
Thursday, 01 May 2014 00:16

With fresh, flavorful recipes featuring onions

Kabobs are a simple way to enjoy many of your favorite fresh flavors in a single meal. With their easy preparation and quick cooking time, kabobs make a perfect weeknight meal when served over rice along with a crisp salad.

The potential combinations of meat, vegetables and fruit on a kabob are nearly endless. Spring/summer varieties of onions are especially well-suited for kabobs. Their flavor ranges from sweet and mild to slightly pungent. Easily identifiable by their tissue thin skin, spring/summer onions are higher in water content, which gives them a tender crisp texture when grilled.

Kitchen tips

For the best results, follow these tips from the National Onion Association: 1. Chill onions at least 30 minutes before cutting, and use a sharp knife to reduce tearing. 2. Soak onions in ice water overnight to dampen their flavor, yet keep their crisp, juicy texture. 3. Cut onions can be refrigerated up to 7 days in sealed containers. Simple and satisfying Before you begin experimenting with kabob combinations of your own, try this deliciously simple recipe, which melds chicken and shrimp with two colors of onion, bell pepper and mango for a sweet and savory main dish.

Remember to cut ingredients into uniform pieces and leave space between each piece to ensure your kabobs cook evenly and thoroughly. Find additional recipes at www.

Ginger Mango Dipping Sauce

Makes about 1 cup l mango, halved, pitted and scooped out of skin (about 1 cup) 1/4 cup frozen orange juice concentrate 2 teaspoons grated fresh ginger root (or 1/2 teaspoon ground ginger) Combine ingredients in electric blender and puree until smooth.

Alternate preparations: Omit shrimp and use 1 1/2 pounds boneless, skinless chicken breast, cutting into 36 cubes and using 2 per skewer. Instead of grilling, place kabobs in broiler pan coated with nonstick cooking spray and broil 3 inches from heat about 10 to 15 minutes or until done, basting and turning as needed.

Last Updated on Thursday, 01 May 2014 00:25