Kabobs are wonderful during the summer and to add some flavor, I like to marinate kabobs in a homemade dressing or vinaigrette. For the kabobs I made for dinner tonight, I prepared the following recipe using the ingredients I had on hand. It worked out nicely as it also fit my menu highlighting tropical flavors.
dressing/marinade recipe from Harvest Eating
1/4 cup orange champagne vinegar (or white wine vinegar)
2 tablespoons minced shallot
1 tablespoon Dijon mustard
1 tablespoon fresh cilantro
1 ripe mango, peeled, pitted and chopped
1/4 teaspoon sesame oil
1 tablespoon lemon juice
1 tablespoon lime juice
1 small “thumb” of fresh ginger
3/4 cup extra virgin olive oil
salt & pepper to taste
chicken and/or beef kabobs, prepared with your preferred chopped veggies alternately skewered on a stick
Place all dressing ingredients – except oil – in a blender, blend until smooth.
While blender is running, open up the top hole and drizzle oil in until it emulsifies.
Place your skewered kabobs in a baking dish and pour the dressing/marinade over the skewers. Cover with plastic wrap and chill in the refrigerator for 30 minutes. Grill until cooked to your preferred doneness and serve hot.
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