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SEAFOOD KABOBS  Seafood kabobs with: 30-50+ Super Colossal Shrimp (Note: You can also add giant/colossal scallops in addition to the shrimp.) Peel, devein, and wash thoroughly, dry with paper towels. Season with Old Bay, sea salt, dried roasted garlic powder, lemon pepper, hydrated lemon peel and lemon juice, put aside in the fridge. Chicken breast strips: 1-1.5 lbs. Wash thoroughly, slice into discs/squares, approx. 1.5-2 inch thick dry with paper towels. Season the with Old Bay, sea salt, dried roasted garlic powder, lemon pepper, hydrated lemon peel and lemon juice, put aside in the fridge. Yellow, red, orange Sweet Peppers, Cremini Mushrooms, Sweet White Onions, cut approximately same size, NOT thickness, as the shrimp and chicken/scallops. Fresh Pineapple: Cut off the pineapple rind, and reserve. You can use the rinds to place the assembled kabobs on for extra flavor and also to protect the kabobs from direct flames or if you have grill flare ups. Dry the pineapple with paper towels, slice into discs/squares approx. 1.5-2 inch thick, approximately same size as the chicken cuts. Put aside in fridge. Disposable wooden skewers, 12-18 inch in length, soak, point side down, in tall cup/container filled with cold water. Wrap flat bottom with aluminum foil....this helps the skewers not to burn. Start your "charcoal" grill....it should be ready to use after you finish stacking/assembling the kabobs. Start stacking kabobs, sweet pepper square, onion square, pineapple, shrimp, sweet pepper square, onion square, pineapple, chicken...repeat till kabob reaches maybe 1.5 inch from the "point" of the wooded skewer. Repeat process for 10-12 wooden skewers. Spray a bit of PAM and spritz a bit of the concentrated lemon juice. Optional: Drizzle a bit of heated honey over all the kabobs. Place skewers, on the pineapple rinds, and place all on the cooler side of the grill. Place grill cover over all, adjusting smoke holes to ensure good heat/smoke, but not too much fire. You may need to rotate the kabobs a few times, keep an eye out to ensure no burning. When the shrimp are no longer transparent, remove from the fire side of grill and let the chicken finish cooking via the reserved heat, approx, 3-5 minutes. Remove from grill...residual heat will finish the cooking/grilling of the kabobs. Sprinkle with a bit of dried or fresh chopped chives, and or honey/lemon glaze spritz. Viola....grilled seafood/chicken kabobs. 🙂 |
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