Land and Sea Kabobs Recipe
Land and Sea Kabobs Recipe photo by Taste of Home

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!
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:2 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 2 servings

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

Nutritional Facts

2 each: 348 calories, 20g fat (3g saturated fat), 103mg cholesterol, 382mg sodium, 17g carbohydrate (11g sugars, 3g fiber), 26g protein

Directions

  1. 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.
  2. 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.
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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