Pickup sticks

Southern Living, Sep 1998 by Hurst, Andria Scott

Kabobs make simple ingredients look and taste grand. Another bonus is they take very little time and effort. Make them as economical or as extravagant as you wish. All you need to do is fire up the grill, set out meat and vegetables, and then watch your family have fun with dinner.

Marinades tenderize and add flavor to kabob ingredients in 30 minutes to an hour. Choose food that cooks at the same rate so each piece on the skewer reaches the desired degree of doneness.

Traditionally kabobs are served on a bed of rice or couscous, but you may want to try chow mein noodles or mixed greens. Whatever you do, don't miss an opportunity to put dinner on a stick.

MARGARITA PORK KABOBS

1 cup frozen margarita mix concentrate, thawed

1 teaspoon ground coriander

3 garlic cloves, minced

2 teaspoons grated lime rind

2 pounds pork tenderloin, cut into 1-inch cubes

3 ears fresh corn

1 tablespoon water

1 large onion, quartered

1 large green bell pepper, cut into 1-inch pieces

1 large red bell pepper, cut into 1-inch pieces

COMBINE first 4 ingredients in a shallow dish or heavy-duty zip-top plastic bag; add pork. Cover or seal, and chill 30 minutes, turning occasionally.

CUT each ear of corn into 4 pieces. Place corn and 1 tablespoon water in an 8-inch square microwave-safe dish. Cover with plastic wrap, folding back 1 corner to allow steam to escape.

MICROWAVE at HIGH 4 minutes, giving dish a half turn after 2 minutes.

REMOVE pork from marinade, discarding marinade.

THREAD pork, corn, onion, and bell pepper onto skewers.

COAT food rack with vegetable cooking spray; place on grill over mediumhigh heat (3500 to 4000). Place kabobs on rack; grill, covered with grill lid, 5 minutes on each side or until done.

YIELD: 4 servings.

SHRIMP SKEWERS WITH VEGETABLE SALSA

1 jalapeno pepper, minced

2 tablespoons chopped fresh cilantro

1 1/2 teaspoons grated lime rind

1/4 cup fresh lime Juice

2 tablespoons olive oil

2 pounds unpeeled, large fresh shrimp

1 onion, sliced

2 jalapeno peppers

3 tomatoes

4 cup chopped fresh cilantro

2 tablespoons fresh lime juice

1/4 teaspoon salt

4 teaspoon pepper

STIR together first 5 ingredients in a shallow dish.

PEEL shrimp, leaving tails on; devein, if desired. Thread onto skewers, and add to lime mixture, turning to coat. Cover and chill 1 hour.

REMOVE shrimp skewers from marinade, discarding marinade.

GRILL shrimp, onion, and whole jalapeno peppers, covered with grill lid, over medium-high heat (3500 to 4000) 8 to 10 minutes or just until shrimp turn pink and peppers look blistered, turning often. Remove shrimp and vegetables from grill; cover and chill shrimp.

PLACE hot jalapenos in a zip-top plastic bag; seal and let stand 10 minutes to loosen skins. Peel peppers; discard seeds.

CHOP peppers, onion, and tomatoes. Combine chopped vegetables, 1/4 cup cilantro, and next 3 ingredients; serve with shrimp.

YIELD: 8 servings.

FISH KABOBS 1 (8-ounce) tuna fillet

1 (ounce) grouper fillet

1 (8-ounce) salmon filet, skinned

1 (8-ounce) bottle olive oil-and-vinegar dressing

4 cup chopped fresh Italian parsley

1 tablespoon fresh rosemary, chopped

1 tablespoon pink peppercorns

2 tablespoons lemon juice

Fresh herb sprigs (optional)

CUT each fish fillet into I1/2-inchthick slices. Thread half of fish onto 2 skewers placed 2 inches apart. Repeat procedure with remaining fish, and place kabobs in a shallow dish.

STIR together dressing and next 4 ingredients. Pour over fish; add fresh herb sprigs, if desired. Cover and chill 30 minutes.

REMOVE fish from marinade, discarding marinade.

GRILL, covered with grill lid, over high heat (400o to 5000) 4 minutes on each side or until fish reaches desired degree of doneness.

YIELD: 2 to 3 servings. Mike Rocchio

Montgomery, Alabama