Caribbean Kebabs

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Caribbean Kebabs

Yield: 8

Author: Lauren Ford

Prep time: 20 MinCook time: 30 MinTotal time: 50 Min

Vibrant colors, fresh flavors, these kebabs are perfect for summertime grilling!

Ingredients

• 2 Red onions
• 3 Red, yellow or orange bell peppers
• 1 Pineapple
• ¼ Cup chopped cilantro leaves
• ¼ Cup coconut or avocado oil
• ¼ Cup fresh squeezed lime juice
• Salt and pepper to taste

Instructions

1. Part one: Cut the top off the pineapple, and place cut side down on a plate and set aside for 30 minutes. This allows the juices to redistribute from the bottom of the pineapple from being stored stem side up.
2. Part two: Cut the stem and root ends off the onions, leaving the inner part of the root intact. Cut the onion in half lengthwise, and then in half lengthwise again leaving the root end intact so that the chunks of onion will stay together on the skewer.
3. Part three: Cut the top and stem off the bell pepper and remove the seed core, discard the seeds (or dry them for next year’s garden!). Cut the “corners” off the bell pepper, working lengthwise. Halve or third each lobe. Set aside.
4. Part four: Cut the bottom off the pineapple and carefully cut away the rough exterior, using long downward cuts, until all the brown exterior is cut away. Then cut into quarters, lengthwise. Lay the quarters on one side and cut down diagonally just where the core and fruit are visibly separate and discard the core. Then cut into pieces crosswise about 1 inch wide. Set aside.
5. Part five: Preheat grill or cast-iron pan to approximately 400 degrees. Working with type of fruit and vegetable, load them onto a BBQ skewer keeping all the same type of food on each skewer, this allows you to evenly cook each item appropriately vs loading a mix of items with different cooking times.
6. Part six: Transfer skewers to the grill or pan and cook until: Onions start to soften and have a slight char; Pineapple turns a deep golden color and the outsides have caramelized at least 50% of the surface; the peppers start to soften and have a slight char. Remove from grill and set aside.
7. Part seven: Roughly chop cilantro leaves and combine with lime juice, oil, salt and pepper in a large serving bowl to make a dressing. Using caution for heat, slide the cooked fruit and vegetables off the skewers and into the serving bowl, gently mix to evenly coat everything in the dressing. Serve.
8. Serving suggestion: Enjoy alongside jerk chicken!
9. Tiny chefs at home? They can help:
10. Measure ingredients
11. Strip cilantro leaves from stems
12. Carefully skewer the pineapple and peppers

Calories

135

Fat (grams)

7

Carbs (grams)

14

Fiber (grams)

2

Net carbs

12

Sugar (grams)

9

Protein (grams)

1

Sodium (milligrams)

77

Cholesterol (grams)

0

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice.

Created using The Recipes Generator