Shark Kebabs With Orange Avocado Salsa Recipes

SHARK KEBABS WITH ORANGE-AVOCADO SALSA

Steps:

• Mix orange juice, 2 tablespoons lemon juice, 1 tablespoon olive oil, chili powder and cayenne pepper in large bowl. Add shark; toss to coat. Let stand at room temperature 30 minutes.
• Combine orange cubes, onion, cilantro, garlic, chili, remaining 1 tablespoon lemon juice and 1 tablespoon olive oil in medium bowl. Season to taste with salt and pepper. Gently mix in avocado. Let salsa stand up to 1 hour.
• Preheat broiler. Thread shark on 4 skewers, dividing equally. Broil until just opaque in center, turning occasionally, about 8 minutes. Serve kebabs with salsa.

SHARK KEBABS WITH ORANGE-AVOCADO SALSA

Steps:

• Mix orange juice, 2 tablespoons lemon juice, 1 tablespoon olive oil, chili powder and cayenne pepper in large bowl. Add shark; toss to coat. Let stand at room temperature 30 minutes.
• Combine orange cubes, onion, cilantro, garlic, chili, remaining 1 tablespoon lemon juice and 1 tablespoon olive oil in medium bowl. Season to taste with salt and pepper. Gently mix in avocado. Let salsa stand up to 1 hour.
• Preheat broiler. Thread shark on 4 skewers, dividing equally. Broil until just opaque in center, turning occasionally, about 8 minutes. Serve kebabs with salsa.

ORANGE BARBECUE STEAK KEBABS

Steps:

• For the barbecue sauce: Heat the oil in a small saucepan over medium-high heat. Add the onion and cook, stirring occasionally, until golden, about 6 minutes. Add the orange juice and simmer until slightly reduced, about 5 minutes. Add the ketchup, sugar and Worcestershire and return to a simmer. Cook until slightly thickened and the onions are tender, about 10 minutes. Puree until smooth in a food processor. Transfer to a bowl and cool completely.
• Make the kebabs: Cut the steak into approximately 1-inch cubes. If there are parts of the meat that are significantly thinner, cut those into longer pieces that can be folded together when skewered. Toss the steak with about 1/2 cup of the barbecue sauce in a medium bowl and marinate in the refrigerator at least 1 hour and up to 4 hours.
• Preheat the grill to medium-high. Skewer the meat, alternating with tomatoes, scallions, and orange pieces on ten 10- to 12-inch metal or wooden skewers. Sprinkle with salt and pepper. Set aside about 1/4 cup of the barbecue sauce and use it to brush all over the skewers. Reserve the remaining sauce for serving.
• Grill the skewers, turning 2 or 3 times, until well-marked and cooked to desired doneness, 5 to 6 minutes total for medium rare. Serve the skewers with the reserved barbecue sauce on the side. Any remaining barbecue can be kept refrigerated for up to 2 weeks.

AVOCADO-ORANGE SALSA

Steps:

• Gently combine all ingredients in medium bowl.
• Chill before serving, if desired.
• Serve with grilled meat or on salad.

ORANGE-AVOCADO SALSA

Steps:

• In a medium bowl, whisk lime juice and honey until combined. Season with salt and pepper; set aside.
• Slice off both ends of each orange. Following the curve of the fruit, slice away peel and white pith. Cut oranges into quarters lengthwise; slice sections crosswise into 1/4-inch thick pieces. Transfer to bowl along with onion and avocado; toss gently to coat with dressing. Spoon over chicken breasts (or fish or roasted pork). Serve immediately.

HALLOUMI TIKKA KEBABS WITH MANGO SALSA

Steps:

• Cut halloumi into 1-inch cubes. Cut onion into 6 wedges, then peel off the outer 2 to 3 layers of each wedge and set aside. Reserve inner parts for another use.
• Stir yogurt, tikka paste, garlic, and ginger together in a mixing bowl. Season with marinade salt and pepper.
• Gently fold halloumi cubes and bell peppers into the marinade. Add outer layers of onion and stir to coat. Marinate at room temperature for 1 hour, or in the refrigerator for 3 hours.
• Alternately thread halloumi, bell peppers, and onions onto skewers.
• Lightly oil a griddle pan with vegetable oil and heat over medium heat. Add skewers and cook, turning a couple of times, until halloumi and vegetables are lightly charred in places, 12 to 15 minutes.
• Sprinkle with cilantro and serve with mango salsa.

SEA BASS "CEVICHE-KEBABS" WITH AVOCADO MELON SALSA

Steps:

• Soak bamboo skewers in water at least one hour prior to grilling.
• Prepare grill on high heat, clean and oil the grill grates, this is important step, don't skip it or you'll have fish stuck all over your grill and none on your plate.
• Cut fish into approx 1&1/2" cubes.
• Combine the next 8 ingredients in a resealable bag.
• Put fish into bag, and push out as much air as possible and seal bag.
• Refrigerate for 30 minutes.
• No more than 30-35 minutes or you will taste nothing but the citrus and lose the flavor of the fish.
• While the fish is marinating, GENTLY but thoroughly combine the ingredients for the salsa and refrigerate.
• Remove fish from marinade and thread onto bamboo skewers.
• Grill on high heat 2-1/2 minutes on one side, flip and grill 2-1/2 minutes on the next side.
• DO NOT OVERCOOK.
• You want to sear the outside of the fish, but not allow it to dry out.
• Serve fish kebabs with salsa on the side.