Lime Ginger Marinated Kabobs
Posted: Sun Aug 01, 2010 7:57 pm
Lime Ginger Marinated Kabobs
Jenny Breen
Ingredients:
3 inches chopped ginger
6 minced garlic cloves
2 c. orange juice
1 c. rice syrup or honey
2 c. lime juice
1/2 c. rice vinegar
Preparation:
Chop and marinate any or all of the following: catfish, tilapia, salmon, or tempeh, eggplant, bell peppers, zucchini, cherry tomatoes, mushrooms, red onion. Simmer ginger, garlic, orange juice, and rice syrup in pan 10 minutes. Mix with lime juice and vinegar. Pour over vegetables or already prepared kabobs. It is best to marinate overnight, or as long as possible. Bake in 385-degree oven, or cook on grill, turning every few minutes until well-charred.
Jenny Breen
Ingredients:
3 inches chopped ginger
6 minced garlic cloves
2 c. orange juice
1 c. rice syrup or honey
2 c. lime juice
1/2 c. rice vinegar
Preparation:
Chop and marinate any or all of the following: catfish, tilapia, salmon, or tempeh, eggplant, bell peppers, zucchini, cherry tomatoes, mushrooms, red onion. Simmer ginger, garlic, orange juice, and rice syrup in pan 10 minutes. Mix with lime juice and vinegar. Pour over vegetables or already prepared kabobs. It is best to marinate overnight, or as long as possible. Bake in 385-degree oven, or cook on grill, turning every few minutes until well-charred.