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The following introduction is applicable to all of our shish kebab recipes. The above photo is of our Spicy Peanut Chicken Kebabs , but illustrates the grill baskets used in all of the recipes, and the alternate arrangement of seafood or meat, and vegetables or fruit. The ingredients and method following are for the Cajun Spiced Shrimp Kebabs. Makes enough for approximately 8 kebabs. Shish kebabs are a culinary favorite around the world. Oriental cultures enjoy satays, the Japanese make yakitori, and the French grill brochettes! It is written that Christopher Columbus was fond of Portuguese espetadas, a beef shish kebab marinated in wine and roasted on an open fire…but the fact is that the term shish kebab is Turkish and it means "skewer" and "roast meat". This dish can be made with endless combinations of meats, seafood, fruits and vegetables. It is perfect for a crowd because everything can be prepared in advance and grilled just before it’s time to eat. Many people find the skewers difficult to work with because the cooked food tends shrink and stick to the skewers, making it difficult to slide off. Today there are “shish kebab baskets”, into which the ingredients can be laid and easily unloaded. The baskets are available at specialty stores. Here are some general tips on choosing and preparing meat, fish or seafood for shish kebabs!
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| 1/4 cup | Roasted Garlic Olive Oil | ||
| 1/4 | Cajun Spice Sauce | ||
| 1/4 cup | Orange juice - freshly squeezed | ||
| 1 tsp | Rub for BBQ | ||
| To taste | Salt - preferably fleur de sel | ||
| To taste | Pepper - freshly ground | ||
| 1 pound | Shrimp- fresh, 16/20count, shelled and deveined | ||
| 1 pound | Scallops – fresh, 20/30 count, rinsed | ||
| 2 Tbsp | Rub for BBQ | ||
| 2 whole | Oranges- fresh, unpeeled, each orange cut into 6 wedges | ||
| 1 whole | Red Onion- cut into 1”-2” chunks | ||
| 1 whole | Yellow Pepper- fresh, cut into 1”-2” pieces | ||
| 1 whole | Red Pepper- fresh, cut into 1”-2” pieces | ||
| 1/4 cup | Cajun Spice Sauce | ||
| To serve | Aromatic Jasmine Rice | ||
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| Method: 1. Whisk the first 6 ingredients together. Toss in the shrimp and scallops, cover and marinate in the refrigerator for 2-3 hours. 2. One hour before cooking time, remove the seafood from the fridge. Drain and discard the marinade. 3. Place the Rub for Barbecue on large plate or sheet of wax paper. Dredge the seafood and oranges through the spice blend. Using kebab grill baskets or skewers, place or thread the shrimp, scallops, vegetables and fruit, in an alternate arrangement. Brush the Cajun Spice Sauce on the kebabs, including the meat, fruit and vegetables. 4. Preheat the barbecue or grill to high heat. Place the kebabs on the preheated grill or under a hot broiler, for approximately 5-8 minutes, basting with the Cajun Spice Sauce and turning often. 5. Remove the kebabs from the grill and serve immediately. Serving Suggestion: Remove contents from the basket or skewer. Attractively place the meat, vegetables and fruit on a bed of Jasmine Rice. |
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