Margarita Kabobs
Recipe from Midwest Living

For a new summer favorite, brush shrimp or chicken kabobs with a sauce that's based on the classic Margarita cocktail.


Margarita Kabobs

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Ingredients
  • 1-1/4  pounds
    fresh or frozen jumbo shrimp in shells and/or 1 pound skinless, boneless chicken breasts or thighs
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  • 1  large
    red or green sweet pepper, cut into bite-size pieces
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  • 1  medium
    red onion, cut into wedges
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  • 1  cup
    orange marmalade
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  • 1/3  cup
    lime juice
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  • 1/4  cup
    tequila (optional)
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  • 2  tablespoons
    cooking oil
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  • 2  tablespoons
    snipped fresh cilantro
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  • 2  cloves
    garlic, minced
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  • 6  1/2-inch-thick slices
    peeled fresh pineapple
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Directions
1.
Thaw shrimp, if frozen. Peel and devein shrimp, leaving tails intact. Rinse shrimp and pat dry. Cut chicken, if using, into 1-inch chunks. Thread shrimp and/or chicken, sweet pepper, and onion onto six 10- to 12-inch skewers.
2.
For sauce: In a small saucepan stir together the marmalade, lime juice, tequila, if you like, cooking oil, cilantro, and garlic. Cook and stir just until marmalade is melted. Divide mixture in half.
3.
Grill kabobs on a greased rack of an uncovered grill directly over medium coals for 10 to 12 minutes or until shrimp turn pink or chicken is done, turning once. Add pineapple to grill rack and brush kabobs and pineapple with 1/2 of the sauce mixture during the last 5 minutes of grilling. Turn pineapple once during the last 5 minutes of grilling.
4.
Pass remaining half of sauce with kabobs and pineapple. Makes 6 servings.
Nutrition information
Calories 289, Total Fat 6 g, Saturated Fat 1 g, Cholesterol 108 mg, Sodium 137 mg, Carbohydrate 47 g, Fiber 4 g, Protein 15 g. Daily Values: Vitamin A 0%, Vitamin C 97%, Calcium 7%, Iron 11%. Percent Daily Values are based on a 2,000 calorie diet
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