So this is a spin on another recipe I have posted on the blog, Lime and Ginger Shrimp. I have made it a lot and have had some mixed results recently so decided to play around with the recipe to add some additional interest and flavor. This is not just a marinade for seafood, although my picture shows scallops and shrimp. I also used it for chicken and it was delicious. I often make kabobs when I have company over so that there is a variety of protein types to choose from and the veggies on the kabobs always make the table look so pretty. Also, you can kind of get away without making a salad if you have the grilled veggies from the kabobs to go along with your other sides. I will post my sides for this meal, which was Father’s Day, later this weekend.
Cilantro Lime Marinated Kabobs
Prep Time: 5 minutes
Cook Time: 10 – 15 minutes, depending on the protein type
Servings: Enough for about 2 1/2 – 3 lbs. of protein
- 1/4 cup lime juice
- 1/4 cup apple cider vinegar
- 1/4 cup EVOO
- 1 tbsp. minced ginger
- 1/2 tbsp. cumin
- 1/2 tbsp. maple syrup
- 1/8 cup fresh cilantro, chopped
- Dash of red pepper
- Dash of salt and pepper
- Combine all the ingredients in a mason jar and shake well.
- Pour over desired protein – scallops, shrimp or chicken, which has already been washed and cut into kabob sized pieces.
- Marinate for at least an hour, but longer if possible.
- Thread protein onto kabobs alternating with vegetables, I used zucchini, red peppers and sungold tomatoes, but feel free to add whatever you like.
- Turn the grill on medium, place the kabobs on the grill.
- After about 5 minutes, turn the kabobs so that they cook evenly.
- After another 5 minutes, turn them again and cook thoroughly.
- Remove from grill and serve immediately.
You can garnish with lime wedges and cilantro if you want to be fancy!