Mango Kabobs

A tropical treat

  • 1 lb large scallops
  • 1 lb large shrimps
  • 1 green bell pepper, cut into 1-inch squares
  • 1 red onion, cut into 1-inch squares
  • 2 cups halved mushrooms
  • The juice of 1 lime
  • 1/2 cup light soy sauce
  • 1/4 cup teriyaki sauce
  • 2 garlic cloves, minced
  • Salt & pepper to taste
  • 1 large ripe mango, peeled, pitted and cut into 1-inch cubes

To Prepare:

  • Wisk lime juice, soy sauce, teriyaki sauce, minced garlic and salt and pepper in a bowl, then set aside.
  • Dice green pepper, red onion and mango into 1-inch cubes.
  • Using a paper towel, press excess water out of shrimps and scallops.
  • Spray skewers with cooking spray.
  • Thread 1 scallop and 1 shrimp, 1 mushroom, 1 section of green pepper, onion and mango lengthwise onto a skewer.
  • Brush sauce mixture generously over each kabob.
  • Grill for 5 minutes per side.
  • Brushing with additional sauce as required.
  • Serve over rice, couscous, pasta or mixed greens.

* Serves 6-8

Try these delicious Kabobs with fresh Grilled Portabella Mushrooms

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