GLUTEN-FREE MOJITO MELON KABOBS
Colorful fruit kabobs are flavored with a mint-infused marinade.
Provided by Betty Crocker Kitchens
Categories Appetizer
Time 1h20m
Yield 12
Number Of Ingredients 6
Steps:
- Grate 2 tablespoons peel from limes. Cut each lime in half crosswise; squeeze halves over small bowl to remove 6 tablespoons juice.
- Place melon cubes in 1-gallon resealable food-storage plastic bag. Sprinkle lime peel and pour lime juice over melon. Add sugar, rum and mint. Seal bag; turn to coat melon.
- Refrigerate at least 1 hour to blend flavors but no longer than 24 hours. To serve, thread 4 or 5 melon cubes on each skewer. Discard marinade.
Nutrition Facts : Calories 50, Carbohydrate 13 g, Cholesterol 0 mg, Fiber 1 g, Protein 0 g, SaturatedFat 0 g, ServingSize 1 Appetizer, Sodium 10 mg, Sugar 11 g, TransFat 0 g
MOJITO MELON KABOBS
Colorful fruit kabobs are flavored with a mint-infused marinade.
Provided by Betty Crocker Kitchens
Categories Breakfast
Time 1h20m
Yield 12
Number Of Ingredients 6
Steps:
- Grate 2 tablespoons peel from limes. Cut each lime in half crosswise; squeeze halves over small bowl to remove 6 tablespoons juice.
- Place melon cubes in 1-gallon resealable food-storage plastic bag. Sprinkle lime peel and pour lime juice over melon. Add sugar, rum and mint. Seal bag; turn to coat melon.
- Refrigerate at least 1 hour to blend flavors but no longer than 24 hours. To serve, thread 4 or 5 melon cubes on each skewer. Discard marinade.
Nutrition Facts : Calories 50, Carbohydrate 13 g, Cholesterol 0 mg, Fiber 1 g, Protein 0 g, SaturatedFat 0 g, ServingSize 1 Appetizer, Sodium 10 mg, Sugar 11 g, TransFat 0 g
SEASONAL FRUIT AND MELON KABOBS WITH FIERY CHILE SAUCE
Steps:
- Dice the fruit into 1 1/2-inch cubes. Place the fruit on the skewers, alternating fruits for flavor and visual appeal. Place into a non-metallic shallow pan.
- Cook the sugar and water together in a saucepan over low heat until the sugar dissolves (about 5 minutes). Allow the syrup to cool. In a blender, add the sugar syrup, lime juice, jalapeno peppers, and red chili powder. Blend thoroughly, roughly 1 minute.
- Pour marinade over fruit kebabs and marinate for at least 1 hour turning kebabs occasionally.
- Preheat the grill to low heat and grill the kabobs on both sides until you see brown grill marks and the fruit is warm, roughly 5 to 7 minutes. Remove the fruit kabobs from the grill and brush with the remaining chile sauce for a real fiery fruit kabob finish!
MEXICAN CHICKEN KABOBS
Time 9h
Number Of Ingredients 27
Steps:
- In a medium bowl add soy sauce, lemon juice, garlic, cilantro, olive oil, garlic powder & black pepper. Mix well. Add chicken, cover and marinade overnight. In a second bowl combine black beans, bell peppers, red onion, corn, olive oil, red wine vinegar, balsamic vinegar, apple cider vinegar, salt, cumin, cilantro and garlic. Mix well, cover and allow to marinade over night. Skewer chicken and set aside. Pour remaining marinade into a small pot and bring to a boil. Cook down until sauce thickens. This should take approximately 15 - 20 minutes, set aside. Grill chicken. While chicken is cooking, make rice. Serve chicken kabobs over bed of rice and mexican salsa. Devour immediately!
MEXICAN MOJITO
The mojito is so sexy and light that it would be a shame not to adapt the Cuban original to the Mexican model. The typical mojito is made with white rum, but a smooth white tequila works perfectly with the wisp of mint and sweetness. Tequila is a more versatile mixer than one might think, especially in drinks that already lean to the tart and citrusy. A very quick drink to make-and drink.-Deborah Schneider
Provided by evelynathens
Categories Beverages
Time 5m
Yield 1 serving(s)
Number Of Ingredients 8
Steps:
- In a mixing glass or shaker, muddle the mint sprigs, lime, and sugar.
- Add the ice and tequila. Cap tightly, shake vigorously, and pour into a 12-ounce glass. Top the glass with soda water and top that with the lemon-lime soda. Garnish with a sprig of mint and a lime wheel.
CHICKEN KABOBS MEXICANA
Chicken and veggie skewers marinated in cilantro, lime, and cumin. Serve with rice, salsa, and warm tortillas.
Provided by CJ
Categories World Cuisine Recipes Latin American Mexican
Time 1h40m
Yield 4
Number Of Ingredients 10
Steps:
- In a shallow dish, mix together olive oil, cumin, chopped cilantro, and lime juice. Season with salt and pepper. Add chicken, and mix well. Cover, and refrigerate for at least one hour.
- Preheat grill for high heat.
- Thread chicken, zucchini, onion, red bell pepper, and tomatoes onto skewers.
- Brush grill with oil, and arrange skewers on hot grate. Cook for approximately 10 minutes, or until chicken is cooked through, turning to cook evenly.
Nutrition Facts : Calories 165.8 calories, Carbohydrate 9.4 g, Cholesterol 34.2 mg, Fat 7.9 g, Fiber 2.4 g, Protein 15.2 g, SaturatedFat 1.2 g, Sodium 49.4 mg, Sugar 3.2 g
MAMITA'S MOJITO SCALLOP KABOBS WITH STUFFED TOMATOES
Fresh and large scallops stew in a marinade of tangy Cuban 'mojito.' Two large scallops meet chunks of yellow squash, zucchini, and portabello mushrooms on a stick to form a kabob. It's sure to take you away to the tropics in the middle of your work week. Serve with a baked and stuffed broccoli-cheese tomato.
Provided by Jules Fernan
Categories World Cuisine Recipes Latin American Caribbean
Time 8h55m
Yield 2
Number Of Ingredients 17
Steps:
- Whisk orange juice, lemon juice, salt, onion powder, garlic powder, black pepper, and sugar together in a large bowl to dissolve seasoning into the liquid. Add scallops, yellow squash, zucchinis, and portobello mushroom to the mojito marinade; toss to coat.
- Cover bowl with plastic wrap and refrigerate 8 hours to overnight.
- Preheat oven to 400 degrees F (200 degrees C).
- Thread onto a skewer a piece of mushroom, yellow squash, zucchini, and a scallop, respectively. Repeat so there are two of each item on the skewer; repeat with remaining skewers. Sprinkle fresh basil evenly over the skewers.
- Carefully remove tomato insides with a spoon; discard tomato insides.
- Pour broccoli with cheese sauce into a microwave-safe bowl; cook in microwave until broccoli is tender and the sauce is melted, 3 to 5 minutes.
- Stir broccoli with cheese sauce and rice together in a bowl; spoon into the hollowed-out tomatoes. Place 2 strips American cheese atop the mixture in a crossing pattern.
- Cook the skewers in preheated oven until the scallops are cooked through, 25 to 30 minutes. Remove from oven to a plate; cover with aluminum foil to keep warm.
- Reduce oven heat to 350 degrees F (175 degrees C).
- Bake tomatoes in the oven until the cheese is bubbling, 5 to 10 minutes. Serve with the skewers.
Nutrition Facts : Calories 769.9 calories, Carbohydrate 98.6 g, Cholesterol 102.9 mg, Fat 20.7 g, Fiber 17.2 g, Protein 56.4 g, SaturatedFat 9 g, Sodium 4379.5 mg, Sugar 32.6 g
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