Grilled Grape Fruit Skewers Recipes

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SHRIMP AND GRAPEFRUIT SKEWERS



Shrimp and Grapefruit Skewers image

Provided by Giada De Laurentiis

Categories     main-dish

Time 20m

Yield 4 to 5 servings

Number Of Ingredients 10

2 tablespoons fresh grapefruit juice
2 tablespoons extra-virgin olive oil
1 tablespoon chopped fresh mint
1 teaspoon grapefruit zest (1/2 grapefruit)
1/2 teaspoon Calabrian chile paste
1/8 teaspoon kosher salt
1 pound large (size 16-20) shrimp, peeled and deveined
1 grapefruit, peeled and segmented
1/2 teaspoon kosher salt
2 tablespoons extra-virgin olive oil

Steps:

  • For the dressing: In a small bowl, whisk together the grapefruit juice, oil, mint, zest, chile paste and salt. Set aside to let the flavors marry.
  • For the skewers: Preheat a grill pan set over medium-high heat. Skewer one shrimp in a "C" shape, followed by a grapefruit segment, then followed by another shrimp. Continue skewering the remaining shrimp and grapefruit segments. Sprinkle the salt evenly over the skewers and drizzle with the olive oil. Grill the skewers until cooked through and opaque, about 3 minutes per side. Spoon the dressing over the shrimp and serve.

GRILLED FRUIT SKEWERS WITH SPICY MAPLE CUMIN GLAZE



Grilled Fruit Skewers with Spicy Maple Cumin Glaze image

Provided by Chris Lilly

Number Of Ingredients 6

Glaze
1/2 cup pure maple syrup
1/4 teaspoon ground cumin
1/4 teaspoon ground cinnamon
1/4 teaspoon cayenne pepper
4 cups fruit chunks such as pineapple, peaches, and/or bananas

Steps:

  • Build a charcoal fire for direct grilling. Soak the bamboo skewers in a bowl of water and set aside.
  • Combine the glaze ingredients in a medium bowl and mix well. Add the fruit and toss gently to coat with the glaze. Cover and refrigerate.
  • Thread the fruit on the soaked skewers, alternating each fruit type. Place the skewers on the grill and cook directly over medium-high heat for 1 1/2 minutes on each side, or until browned and caramelized. Serve warm.

GRILLED VEGETABLE SKEWERS



Grilled Vegetable Skewers image

My mother and I love to eat vegetables the most flavorful way-grilled! Seasoned with fresh herbs, these colorful kabobs showcase the best of summer's bounty. -Susan Bourque of Danielson, Connecticut

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 2 servings.

Number Of Ingredients 10

1 medium ear fresh or frozen sweet corn, thawed and quartered
1 small zucchini, quartered
1/4 small red onion, halved
4 cherry tomatoes
1/4 teaspoon dried basil
1/4 teaspoon dried rosemary, crushed
1/4 teaspoon dried thyme
1/8 teaspoon garlic powder
1/8 teaspoon salt
1/8 teaspoon pepper

Steps:

  • Place the corn on a microwave-safe plate. Cover with waxed paper. Microwave on high for 2 minutes. , On two metal or soaked wooden skewers, alternately thread the corn, zucchini, onion and tomatoes. Lightly coat vegetables with cooking spray. In a small bowl, combine the seasonings; sprinkle over vegetables. , Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill vegetables, covered, over medium heat or broil 4 in. from the heat for 6-12 minutes or until vegetables are tender, turning frequently.

Nutrition Facts : Calories 69 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 131mg sodium, Carbohydrate 16g carbohydrate, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges

GRILLED VEGETABLE SKEWERS



Grilled Vegetable Skewers image

These skewers are great at a barbecue and it's easy to double or half the recipe. Recipe adapted from Bon Appetit (June 2004)

Provided by ellie_

Categories     Vegetable

Time 30m

Yield 8-10 skewers, 6-8 serving(s)

Number Of Ingredients 9

1/2 cup olive oil
3 tablespoons balsamic vinegar (or red wine vinegar)
1 1/2 tablespoons chopped fresh oregano (or substitute other fresh herbs that are available, basil and marjoram are good choices)
1 tablespoon Dijon mustard (or other spicy mustard)
2 Japanese eggplants, cut into 1 inch rounds
2 zucchini, cut into 1 inch rounds
2 yellow squash, cut into 1 inch rounds
1 pint cherry tomatoes
8 -10 wooden skewers

Steps:

  • Soak wooden skewers for at leat 30 minutes in water.
  • Whisk dressing ingredients (oil- mustard) in a jar and set aside.
  • Alternate vegetables (eggplant, zucchini and summer squash) with tomatoes on skewers. Each skewer should hold approximately 6 vegetables (2 of each eggplant, zucchini and summer squash rounds) and 6 tomatoes.
  • Arrange skewers on baking sheet while you complete all 10 skewers. Brush skewers with dressing. (If making ahead refrigerate for up to 8 hours- refrigerating dressing and skewers separately) Prepare barbecue (or preheat broiler).
  • Brush skewers with dressing, sprinkle with salt and pepper (if desired).
  • Grill (or broil) until skewers are tender and charred slightly, turning often (about 10 minutes).
  • Transfer to serving platter and brush again with dressing.

Nutrition Facts : Calories 243.5, Fat 19, SaturatedFat 2.7, Sodium 47.2, Carbohydrate 18.1, Fiber 8.3, Sugar 10.1, Protein 4

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