Monday, July 4, 2011

Polynesian kabobs

Kabobs are one of the Witches' favorite things to grill. Why? Well, first of all they're really pretty! I love all the colors of veggies lined up on skewers next to perfectly grilled and slightly charred meats. The smaller chunks of meat means that theres more surface area for the marinade to make contact with the meat, therefore more flavor in every bite. They also are quick cooking since the pieces are smaller, an added bonus when its hot outside and standing around a hot grill while a hungry family wonders if its done yet. Yes kabobs are one of summer's perfect foods!

Best part of kabobs is how versatile they are. Want garlic & herb? Go for it! How about BBQ sauce? Sounds good to me. But what about Polynesian? Hmm...the sweet, spicy flavors of Polynesia is perfect for the grill!! The inspiration for this recipe was from my friend Eric. He had us over for dinner and made Polynesian kabobs. I was in heaven!! Grilled chunks of chicken and beef in a deep dark marinade, oh boy it was good!! The grilled pineapple was the crowning glory on this kabob fest. Eric's marinade was so flavorful and delicious that I knew the Kitchen Witch would be recreating this in her own home. Soon!

The marinade has a lot of Polynesian flavors, ginger, garlic, molasses. Yes, molasses. It adds the deep dark color, sweetness and a depth of flavor that is amazing. When the hot fire kisses the molasses marinade it caramelizes and seals in the meats natural juices making one of the best kabobs I've ever had the pleasure of putting into my mouth. The Kitchen Witch took a few liberties with Eric's marinade, no real surprise there, and added a touch of cinnamon, coriander, chili powder and ginger with just a bit of vinegar to balance the sweetness of this flavorful sauce.

The result is a sweet and savory kabob, spiced just right and absolutely delicious. The veggies are a great compliment to the grilled meats; grilling them brings out the natural sweetness and enhances the flavors. Finally the fresh pineapple, caramelized from the grill, brings all the flavors of Polynesia together. These Polynesian kabobs will take your tastebuds on a trip to an exotic island vacation, all with out leaving the comfort of your home. Enjoy!

Polynesian kabobs
makes 6 to 8 servings
Inspired by Eric
2 lbs meat, chicken, pork or beef, your choice, cut into 2 inch chunks
2 zucchini, cut into 2 inch pieces
2 bell peppers, cut into 2 inch squares
1 onion cut into large wedges
1 pineapple, cored, skinned and cut into 2 inch chunks
1/3 c molasses
2 T brown sugar
1/4 c soy sauce
1 T rice vinegar
1 inch ginger minced
2-3 cloves garlic
3/4 t allspice, ground
1/4 t ground coriander
1/8 t ground cinnamon
1/8 t chili powder
1/4 t red pepper flakes (optional)
2 T oil

Mix the soy sauce, molasses, oil, brown sugar, ginger, garlic and spices in a bowl. Stir until sugar is dissolved.

Pour marinade over meat pieces in a resealable bag. Allow to marinade for 2 hours.

Chop veggies into 2 inch chunks and toss with 1T of oil, salt & pepper.

If using bamboo skewers soak in water for a minimum of 30 minutes before skewering and grilling.

Skewer meat onto soaked skewers
Skewer veggies and brush with oil
Skewer the pineapple chunks

On a preheated grill cook the meat and veg/fruit kabobs until cooked through and slightly charred on the edges. Pork should cook to an internal temperature of 145F, chicken to 160F and beef at 130F for medium. Remove and serve with rice.



Nutrition Facts provided by SparkPeople recipe calculator
Amount Per Serving - based on 1 lb pork loin and 1 lb chicken thighs, values will vary based on cut of meat you use
Calories 325.6
Total Fat 12.4 g
Saturated Fat 3.2 g
Polyunsaturated Fat 2.2 g
Monounsaturated Fat 5.6 g
Cholesterol 78.5 mg
Sodium 594.6 mg
Potassium 885.2 mg
Total Carbohydrate 31.7 g
Dietary Fiber 2.1 g
Sugars 23.0 g
Protein 24.4 g

24 comments:

Foodycat said...

Amazing. These look absolutely toothsome!

StephenC said...

Having had a superbly prepared kabob dinner prepared by friends last night, I'm here to tell you it's a great way to cook.

The Slow Roasted Italian said...

These kabobs look wonderful!!

anthony stemke said...

Kabobs are a flavour-rich idea.
I use molasses a lot. It is versatile, like putting on sugar to substitute brown sugar and adding to cooked oatmeal etc.

Your recipe looks superb.

Hope you had a wonderful Independence day.

Jenn said...

YUM!!! Love doing kabobs too, though for some reason I haven't done a lot of them lately. Am trying to change that, just posted shrimp and zucchini skewers this morning :) I'll definitely be trying this one...love the flavor combinations!

Jennifer said...

I love kabobs...and these sound delish! I love fresh grilled pineapple too!

April said...

Now why haven't I ever thought of grilling pineapple? Looks delicious, and I will be trying it soon.

Katie said...

I will eat anything on a stick. It's always more fun! :)

Purabi Naha said...

Oh, you are such a darling witch, who makes such delicious kebaobs! These look beautiful and yummy. Great blog!! I think I should keep your blog bookmarked for my next party menu...
http://cosmopolitancurrymania.blogspot.com

Care's Kitchen said...

healthy and delicious!!!! OMG I LOVE those flavors too and the "liberties" you added to the marinade are PERFECT! Summer food at its finest!

Joy @ Joy Of Desserts said...

Hadn't noticed you were back, so I'm glad you left a comment on my blog. Love kabobs. These look tasty.

Sarah said...

My mouth is watering. I made shrimp skewers last night. Love the charred flavours.

Bo said...

I have not done near enough grilling this summer...these sound excellent...I love grilled pineapple!

Tina said...

Mmmm, I always love grilled meat on a stick!

The Glamorous Gourmet said...

Wow - those are some seriously yummy looking kebabs! Great flavor combinations too - I look forward to trying them in the very near future - thanks!

Angie's Recipes said...

I totally agree with you that the kabos look so pretty and the marinade seems loaded with flavours. I love the molasses.

Jay said...

wooo hoooooooo....sounds delicious..;)
Tasty Appetite

Pam said...

They look fantastic!

Amy J. and Tiffanie A. said...

I LOVE LOVE LOVE IT!!!!!!! Ahhh looks so freaking good! It is 9am where I am at and I could eat this meat RIGHT NOW!!

Thanks for the recipe!! We just started following you. I am drooling over the pasta with garlic scapes too!!

Love,

http://chickswholovetoeat.blogspot.com/

Bizzy B. Bakes said...

You have wonderful food on those skewers. I see you have pineapple. Have you ever wrapped them in bacon?

The Mom Chef said...

Oh good grief, you make me want to reach through the screen and grab one of those kabobs. You had me at molasses and ginger...major swoon.

I especially appreciate the fact that the meat, vegetables and pineapple are grilled separately, as it should be. Fantastic recipe. Many thanks for sharing (and to Eric for being willing to part with the original).

Ma What's 4 dinner said...

Those look awesome! I can't wait to try these. I love these flavors on the grill.

Lots of yummy love,
Alex aka Ma What's for Dinner
www.mawhats4dinner.com

Kim Bee said...

These look so yummy. I think I doing kabobs today or tomorrow. I have a recipe that is killer. Looking at yours I think you're gonna like it.Kim

Dominic Pablo said...

Your kabob looks delectable, Andrea! I agree that veggies are a great compliment to the grilled meats, specially if they are grilled too! But I don't grill them together, particularly on charcoal grill where I might burned the veggies. Dominic Pablo @ SolaireGasGrills.com

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