Canku Ota

(Many Paths)

An Online Newsletter Celebrating Native America

July 26, 2003 - Issue 92

Let's Kabob

Mouth Watering Shish Kabobs

Ingredients:

• 1 pound beef roast, sirloin or any cut of meat your prefer (2" chunks)
• 2 bunches of green onions (medium sized)
• Cherry tomatoes (about 2 doz)
• Mushrooms (about 2 doz)
• 3 bell peppers 1 red, 1 yellow, 1 green
• skewers

Directions:

Cut the meat into cubes and slice the peppers. Clean and remove tops of the green onions.

Place a cube of meat, onion, tomato, mushroom, yellow pepper on the skewer and then place another piece of meat, onion, tomato, mushroom, red pepper on the same skewer, then repeat process again ending with the green pepper this time. If you want you can also add a slice of an apple or potato in place of a tomato.

Kids also like to add some pineapple to the skewers in place of the mushrooms. Make sure you use some good sized chunks of pineapple.

Cook over BBQ grill till meat is brown and veggies are tender.

This will make 4 to 6 kabobs or a couple more if you put less on per skewer.

Pineapple Chicken Kabobs

Ingredients:

• 3 large boneless chicken breasts
  
• 3 sweet bell peppers
  
• 6 large mushrooms
  
• 1 can sliced pineapple or 1 fresh pineapple
  
• 2 ripe but firm tomatoes
  
• 1/2 cup (125 ml) soy sauce
  
• 1 cup (225 ml) pineapple juice

Directions:

Cut chicken into 1 inch cubes. Place cubes into soy sauce/pineapple mixture. Marinate for 2 hours.
Wash bell peppers and cut into 1 inch squares. Slice mushrooms in half. Slice pineapple into 1 inch squares. Slice tomatoes into salad wedges. Using wooden or metal skewers, place an equal number of each ingredient onto skewers. Try to make it look as appetizing as you can. Cook over medium grill until chicken is thoroughly done.

Note: Serves 6

Scallop and Shrimp Kabobs

Ingredients:

• 1 pound large shrimp - peeled and deveined
  
• 1/2 pound scallops
  
• 1 red bell pepper, cut into 1 inch pieces
  
• 1 green bell pepper, cut into 1 inch pieces
  
• 1 fresh pineapple - peeled, cored and cut into wedges
  
• 1/2 cup rice vinegar
  
• 2 teaspoons sesame oil
  
• 2 teaspoons minced fresh ginger root
  
• 3 tablespoons light soy sauce

Directions:

If using wooden skewers, soak 6 of them in warm water for 15 minutes. This prevents the skewers from catching on fire while the kabobs cook. Then thread the shrimp, scallops, peppers, and pineapple on the skewers.

Make the basting sauce: In a medium-size mixing bowl, combine rice vinegar, sesame oil, ginger, and soy sauce. Mix well.

Prepare an outside grill with an oiled rack set 4 inches above the heat source. Place the skewers on the grill and baste with some of the sauce. Grill kabobs for about 5 to 6 minutes total, turning and basting with the sauce while grilling. Heat remaining basting sauce until warm and serve on the side.

Serves 6

Fruit Kabobs

Ingredients:

• large whole strawberries
  
• fresh pineapple chunks
  
• apricot halves
  
• peach or nectarine wedges
  
• banana rounds
  
• apple wedges
  
• mandarin orange sections
  
• very large red or green seedless grapes
• 1 cup of sugar

Directions:

Saute sugar in a heavy saucepan until the mixture liquefies and is lightly browned. Thread the fruits on the skewers and grill about 5 to 6 minutes over low heat, turning frequently. Remove the from the heat and brush with sauce. Return them to the grill for a few seconds until the sauce caramelizes.

Serve with one of the following dips: