Make Summer Sizzle with Grilled Kabobs with Fresh, Flavorful Recipes Featuring Onions

St. Joseph News-Press, May 5, 2014 | Go to article overview

Make Summer Sizzle with Grilled Kabobs with Fresh, Flavorful Recipes Featuring Onions


(Family Features) Kabobs are a simple way to enjoy many of your favorite fresh flavors in a single meal. With their easy preparation and quick cooking time, kabobs make a perfect weeknight meal when served over rice along with a crisp salad.

The potential combinations of meat, vegetables and fruit on a kabob are nearly endless. Spring/summer varieties of onions are especially well-suited for kabobs. Their flavor ranges from sweet and mild to slightly pungent. Easily identifiable by their tissue thin skin, spring/summer onions are higher in water content, which gives them a tender crisp texture when grilled.

Kitchen tips

For the best results, follow these tips from the National Onion Association:

1. Chill onions at least 30 minutes before cutting, and use a sharp knife to reduce tearing.

2. Soak onions in ice water overnight to dampen their flavor, yet keep their crisp, juicy texture.

3. Cut onions can be refrigerated up to 7 days in sealed containers.

Simple and satisfying

Before you begin experimenting with kabob combinations of your own, try this deliciously simple recipe, which melds chicken and shrimp with two colors of onion, bell pepper and mango for a sweet and savory main dish.

Remember to cut ingredients into uniform pieces and leave space between each piece to ensure your kabobs cook evenly and thoroughly. Find additional recipes at www.onions-usa.org.

Recipe: Sweet 'n Savory Teriyaki Kabobs

Ingredients:

* 3/4 pound boneless, skinless chicken breast, cut into 1-1/2 to 2-inch cubes

* 18 medium shrimp, shelled and deveined (1/2 to 3/4 pound)

* 1/2 cup olive oil

* 1/2 cup prepared mango chutney, chopped if coarse

* 1/2 cup bottled teriyaki sauce

* 2 tablespoons balsamic vinegar

* 18 large bamboo or metal skewers (about 12 inches long)

* 1 medium yellow onion, cut into 1/2-inch wedges

* 1 medium red onion, cut into 1/2-inch wedges

* 2 firm, ripe mangos, peeled, pitted and cut into large cubes

* 1 large green bell pepper, halved, trimmed, seeded and cubed

* Nonstick cooking spray, as needed

* Ginger Mango Dipping Sauce (recipe follows)

Preparation:

1. …

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