Kabobs are such a great way to grill all manner of meats and vegetables. They are truly cross cultural and seasoning vary from ethnicity to ethnicity. These skewers are the Casa M incarnation of kabobs using various Casa M Spice Co® products to show off how simple it can be to really show off the flavor of meats on the grill as well as how simple it can be to host a BBQ with great, bold flavors with almost no prep needed.
We can't emphasize enough how important it is to get good skewers to start with. We recomment thick, flat ones that allow you to skewer whatever you want and not have to worry about rotation (when you flip them) or them being made of a combustible material over an open flame. Note that we skewer the shrimp twice, once around where the head was and once further down toward the tail so that the shrimp doesn't rotate nor can it come off easily. The poblano chile listed in the recipe are there because they cook relatively quickly next to the shrimp and on the same skewer, but if you want to include vegetables that have a longer cook time, you can absolutely do that by isolating the protein on one skewer and the vegetables in question on another that can cook longer (at a lower temp, presumably). There really are few rules with this recipe, just get creative and enjoy!
As always, from our table to yours... #SpiceConfidently #EssenceOfFlavor #ChemistryInTheKitchen #CasaMSpice
— Mike Hernandez
ingredients
For the Shrimp:
- 4 pounds shrimp
- 1 Tablespoon Casa M Spice Co® Chain Reaction®
- 1 Tablespoon Casa M Spice Co® Hooked®
Pulling It All Together:
- 1 pound poblano chiles, stemmed, seeded, cut into bite-size pieces large enough to hold onto the kabob
FEATURED QUOTE
We can't emphasize enough how important it is to get good skewers to start with. We recomment thick, flat ones that allow you to skewer whatever you want and not have to worry about rotation (when you flip them) or them being made of a combustible material over an open flame.
- Mike HernandezLET’S GET COOKING
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1.
Put the shrimp into a mixing bowl and add the Casa M Spice Co® seasonings and mix well. Cover the bowl with food film and put into the refrigerator for 4 hours or so to season.
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2.
Preheat your grill to medium-high heat, about 400°F.
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3.
While the grill is preheating, build the skewers with shrimp alternating with poblano chiles or any other vegetable you prefer that will cook relatively quickly.
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4.
This should build 8 meaty skewers.
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5.
Grill the skewers, flipping as needed, until the internal temp of the shrimp reads 130°F
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6.
Pull the skewers from the grill and let them cool enoguh to handle, then remove the contents from each skewer onto a plate and serve.
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