Celebrate National Southern Food Day. This is a cuisine smothered in YUM! Go for fried chicken, barbecue, catfish, grits, biscuits, gumbo, peach cobbler, jambalaya, fish dip, and soooo much more!
Today we offer Zesty Gumbo Kebabs, originally published in “Dockside Dining: A Second Helping” in 2014.
Zesty Gumbo Kebabs
We love grilling and often prep a variety of foods to serve as large or mini kebabs. With this recipe, use your favorites: kielbasa, sausage, chicken, shrimp, and/or meatballs, plus fruits and veggies.
24 slices (3/4 – 1” thick) kielbasa and/or spicy chicken, meatballs, or pork
6 links sausage, cooked
24 large or x-large raw shrimp, shelled & deveined
24 chunks pineapple or peach
2 sweet red bell peppers, cut in a total of 24 (1”) chunks
3 fresh, thin zucchini, not peeled, cut in a total of 24 slices
Other veggies, such as slices of fresh corn on the cob, mushroom caps, cherry tomatoes, or chunks of sweet onion
1 small can frozen limeade concentrate (about 1 cup)
¼ c virgin olive oil
¼ – 1/3 c your favorite hot sauce (such as Mike’s Red Hot)
1 jalapeño pepper, seeded & finely chopped
On 12 metal or warm water-soaked bamboo skewers, threat proteins, veggies, & fruit, alternating for color (or cooking each type all together, as you prefer). Mix remaining ingredients together and drizzle or brush over prepared kebabs in dish with sides. Cover and refrigerate 1 hour. Grill 5 min per side on cooking oil sprayed med-hot grill, basting with marinade. Serve over hot rice. Makes 6 entrée servings of 2 skewers or 12 tapas kebabs.
KISS Note: Do not marinate longer than 1 hour. The citrus in lime literally starts to “cook” the shrimp, as when making ceviche.
