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Land and Sea Kabobs Recipe

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Teresa Lay of Elkhart, Indiana creates two flavor sensations in one easy recipe. Basting with lime and curry adds a flavor flourish to these impressive kabobs that you don’t want to miss!

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Land and Sea Kabobs Recipe

Prep/Total Time: 30 min.

Yield: 2 Servings

20 10 30

Ingredients

1 boneless pork loin chop (6 ounces), cut into 1-inch cubes
4 cubes fresh pineapple (1-inch)
1 medium plum, quartered
6 cubes papaya (1-inch)
4 uncooked jumbo shrimp, peeled and deveined
2 tablespoons canola oil
4 teaspoons lime juice
1-1/2 teaspoons curry powder
1 small garlic clove, minced
1/4 teaspoon salt
1/4 teaspoon dried minced onion
1/4 teaspoon grated lime peel

Directions

On two metal or soaked wooden skewers, alternately thread the pork, pineapple and plum. On two additional skewers, alternately thread papaya and shrimp. In a small bowl, combine the remaining ingredients; set aside.
Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill kabobs, covered, over medium heat or broil 4 in. from the heat for 8-12 minutes or until pork juices run clear and shrimp turn pink, turning and basting frequently with lime mixture. Yield: 4 kabobs.

Nutritional Facts 1 pork and 1 shrimp kabob equals 348 calories, 20 g fat (3 g saturated fat), 103 mg cholesterol, 382 mg sodium, 17 g carbohydrate, 3 g fiber, 26 g protein.

Originally published as Land and Sea Kabobs in Cooking for 2 Spring 2009, p11

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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