by Corinne cook
Special to The Advocate
Most of us have dusted off the grill and are in the yard watering the new plants we’ve just put in the garden or flower beds.
If you make this simple marinade ahead of time, the chicken and shrimp can be marinating in the refrigerator while you work outdoors. When the sun goes down, fire up the grill and you have the meat, vegetables and fruit on a kabob. Toss a crisp salad and you have a delicious light meal.
Kabobs are a simple way to enjoy many of your favorite fresh flavors in a single meal. Spring and summer onion varieties are well-suited for kabobs like this.
If you soak onions overnight in ice water, they will be milder tasting but still juicy and crisp. Cut onions, in sealed containers, can be kept in the refrigerator for up to seven days.
Select two fresh mangos for this recipe, one for the kabobs and the other to make the dipping sauce with fresh ginger and orange juice concentrate. If you like grilled mango and want more fruit, add another half for more grilled cubes.
Cut ingredients into uniform pieces and leave space between each piece so that the kabobs cook evenly and thoroughly.
Corinne Cook is a columnist for The Advocate. Reach her at firstname.lastname@example.org.