Barbecue Skewers Cooking Tips (Print Version)
# Ingredients:
→ Shrimp Skewers
01 -
1 pineapple, cut into 30-40 bite-size pieces
02 -
40 jumbo shrimp
03 -
2 tbsp Mike's Hot Honey
04 -
2 tsp Old Bay seasoning
05 -
1 tsp chili pepper
06 -
2 limes (juice only)
→ Lamb Skewers
07 -
2 pounds lamb stew meat, cut into bite-size pieces
08 -
2 yellow zucchini, sliced into half-inch pieces
09 -
2 green zucchini, sliced into half-inch pieces
10 -
4 tbsp olive oil
11 -
4 tsp berbere spice
12 -
Salt and pepper to taste
→ Chicken Skewers
13 -
4 chicken breasts, cut into bite-size pieces
14 -
1 red onion, cut into large chunks
15 -
16 oz mushrooms, sliced if large
16 -
1/2 cup barbecue sauce
17 -
Salt and pepper to taste
# Instructions:
01 -
Combine pineapple and shrimp with hot honey, Old Bay seasoning, chili pepper, and lime juice. Skewer pineapple and shrimp. Makes 6-8 skewers.
02 -
Mix lamb and zucchini with olive oil, berbere spice, salt, and pepper. Skewer lamb and zucchini. Makes 6-8 skewers.
03 -
Mix chicken and mushrooms with barbecue sauce. Dip or brush onion pieces with sauce. Skewer chicken, mushrooms, and onions. Makes 6-8 skewers.
04 -
Preheat grill to medium-high (400 F). Grill skewers, turning occasionally, for 15-20 minutes. Use a meat thermometer to ensure lamb reaches 145 F and chicken reaches 165 F.
05 -
Serve skewers directly or remove ingredients into bowls. Optionally, spritz shrimp with lime, season lamb with salt and pepper, and brush chicken with additional barbecue sauce.
# Notes:
01 -
Soak wooden skewers in water for 30 minutes prior to use to prevent burning.