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muy saboroso kebabs




Source of Recipe


Goya®


List of Ingredients




for the marinade:
1 cup Goya® Mojo Criollo Marinade
1/2 cup Goya® Olive Oil
2 tablespoons minced fresh cilantro

for the kebabs:
6 ounces boneless shell steak in 1-inch cubes
6 ounces boneless, skinless chicken breasts in 1-inch cubes
8 large shrimp, peeled and deveined

one or more of the following:
White mushrooms, cut into 1-inch pieces
Corn on the cob, cut into 1-inch pieces
Bell pepper, seeds and stem removed, cut into 1-inch squares
Zucchini, cut into 1/2-inch discs
Fresh pineapple, trimmed and cut into 1-inch pieces
Cherry tomatoes
Green stuffed olives
Lime wedges



Recipe



In glass bowl, whisk together all marinade ingredients. Set aside 1/3 cup for basting. Divide the remaining marinade evenly among 3 glass bowls and marinate the steak, chicken and shrimp separately, covered, for 1 to 4 hours in the refrigerator.

Prepare a medium-hot grill or preheat the broiler with the rack about 4 to 6 inches below the flame. On each skewer, alternate vegetables and meat, chicken or shrimp. Don't mix shrimp, chicken and/or beef on the same skewer because each has its own cooking time.

Discard the marinade from the 3 containers. Grill or broil the kebabs, turning and basting with the reserved marinade every 2 minutes until done, about 6 to 8 minutes for shrimp, 8 to 10 minutes for beef medium, and 12 to 15 minutes for chicken. Serve with white rice.