Grilled Shrimp Skewers With Cilantro Mint Chutney Recipes

GRILLED SHRIMP SKEWERS

Steps:

• Place the olive oil, lemon juice, salt, pepper, oregano, paprika and garlic powder in a large bowl; whisk to combine.
• Add the shrimp to the bowl and toss gently to coat evenly with the marinade. Marinate for at least 15 minutes or up to 2 hours max.
• Skewer 4-6 shrimp on each soaked skewer and place on a plate while skewering the remaining shrimp.
• Heat a grill or grill pan over medium high heat and cook the shrimp for 2-3 minutes on each side until the color is pink and shrimp is opaque.
• Serve warm with fresh parsley and lemon slices, if desired.

GARLIC GRILLED SHRIMP SKEWERS

Steps:

• Add the olive oil, lemon juice, herbs, garlic, and spices to a small mixing bowl and whisk together.
• Place the shrimp in a bowl and pour 3/4 of the marinade on top of the shrimp. Mix together gently until the shrimp are well coated.
• Cover the bowl and marinate the shrimp for 30 minutes to an hour.
• Thread the shrimp on the skewers and make sure to get all the good garlic and herbs from the bowl and spread on to the shrimp.
• Heat a grill or grill pan on medium high heat.
• Once the grill is hot, place the shrimp skewers on the grill and cook the shrimp for 2-3 minutes each side, or until they turn pink and opaque.
• Remove the shrimp to a plate and spoon the remaining marinade on top before serving.

INDIAN CURRY LAMB SKEWERS WITH MINT-GRILLED NECTARINE CHUTNEY WITH PITA

Steps:

• For the chutney:
• Heat the grill to high.
• Brush the nectarines with oil and season with salt and pepper. Grill, cut side down until lightly golden brown, about 3 minutes. Turn the nectarines over and grill until just cooked through, about 2 minutes longer. Remove from the grill and coarsely chop.
• Heat 2 tablespoons of oil in a medium saucepan on the grates of the grill. Add the onion and cook until soft. Add the chile, garlic, ginger and mustard seeds and cook for 1 minute. Add the vinegar and sugar and cook until the sugar dissolves and the mixture thickens slightly. Stir in the nectarines and cook for 1 minute, season with salt and pepper. Transfer to a bowl, cool, and stir in the raisins, coconut and mint. Let cool to room temperature before serving.
• For the skewers:
• Heat the grill to high. Combine the coriander, cumin, mustard seeds and black peppercorns in a small skillet on the grates of the grill and grill until lightly toasted, about 1 1/2 minutes, stirring a few times; transfer to a coffee grinder and process until finely ground and place in a bowl. Add the ancho, turmeric, garlic, ginger, 1/4 cup canola oil and vinegar and whisk until it forms a paste. If the mixture is too dry, add a few tablespoons of water to loosen it to a paste.
• Place lamb in a large bowl, add the curry paste and toss to coat each piece of lamb. You can grill immediately or cover and refrigerate for up to 4 hours to allow the flavors to intensify.
• Skewer 2 pieces of lamb onto 2 skewers so that the meat lays flat on the grill. Season both sides of the lamb with salt and grill until golden brown and slightly charred on both sides and cooked to medium-rare doneness, 2 to 3 minutes per side. Drizzle with olive oil and serve with pita bread and chutney.

GRILLED FISH SANDWICHES WITH CILANTRO CHUTNEY

Steps:

• Make the chutney: Combine 1 1/2 cups cilantro, the coconut, serrano, ginger, garlic, 1 teaspoon curry powder, 2 tablespoons lime juice, 1/4 cup coconut oil, 1/2 teaspoon salt and 2 tablespoons water in a food processor. Pulse until smooth, scraping down the bowl as necessary. Pulse in 1 to 2 more tablespoons water if the chutney is too thick.
• Preheat a grill to medium high. In a small bowl, combine the remaining 1 tablespoon coconut oil and 1 teaspoon curry powder, and 1/2 teaspoon salt. Rub all over the halibut fillets. Lightly oil the grill with coconut oil. Grill the halibut until well-marked and the fish flakes easily with a fork, 3 to 4 minutes per side. Remove to a plate. Grill the rolls until charred in spots, 30 seconds to 1 minute per side.
• Mix the carrots and remaining 1 tablespoon lime juice and 1/4 cup cilantro in a medium bowl. Season with 1/4 teaspoon salt.
• Spread the cilantro chutney on the cut sides of the rolls. (If the chutney is dry, mix in 1 to 2 more teaspoons coconut oil.) Fill the rolls with the carrot mixture and halibut. Serve with sweet potato chips.

LIME-CILANTRO SHRIMP SKEWERS

Steps:

• In a large bowl, whisk the first 5 ingredients until blended. Add shrimp; toss to coat. Refrigerate, covered, 30 minutes., If desired, add wood chips to grill according to manufacturer's directions. Drain shrimp, discarding marinade. On each of 12 soaked wooden appetizer skewers, thread shrimp., Grill on an oiled rack, covered, over medium heat until shrimp turn pink, 3-4 minutes per side.

GRILLED SHRIMP SKEWERS RECIPE

Steps:

• Meanwhile, preheat the grill for about 15 minutes, or a grill pan for 5-10 minutes, over medium-high heat.