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Land and Sea Kabobs Recipe

Land and Sea Kabobs Recipe

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. YIELD: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

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.

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.

Wine Pairings

Light-Bodied White Wine

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