Party Skewers

Party Skewers

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Labor day is right round the corner, so create a casual and festive atmosphere with one word… Skewers! If you're opting out of a “sit down” Labor Day soiree, keep your guests on their feet and mingling with a variety of both hot and cold skewers. When you're grilling, it’s a fun and interactive way to socialize while entertaining your friends and loved ones. If you prepare them cold before hand, even better, you'll have more time to catch up while sipping on your cocktail of choice. Really, you can skewer anything that wets your palate. I’ve included my four (relatively) healthy favorite skewer recipes below. Char up the grill, and get cooking!  

Caprese Skewers: 
On a wooden skewer, alternate 1 red baby tomato, 1 leaf of basil and one small ball of mozzarella, 2x. Drizzle the skewers with olive oil and a dash of balsamic, salt and pepper to taste. For a lighter option switch up the mozzarella with feta. 

As seen at The Vibrant Beet bash!

Watermelon, Mint and Feta Skewers: 

On a wooden skewer, alternate a cube of watermelon, a small mint leaf and a cube of feta 2x.
Marinade:
Boil 2/3 cup of white balsamic vinegar for about 7 minutes or until it is reduced to about 3 tablespoons. Watch it carefully because it has a tendency to burn. Drizzle the balsamic reduction onto the skewers. Delish!


Mahi-Mahi and Pineapple Skewers: Serves 4

Marinate the mahi-mahi for 20 min before. On a wooden skewer place 1 square of pineapple and 1 small piece of fish.  Over medium heat BBQ the skewers for 4 minutes, depending on its thickness.
Marinade:
3 tbsp. orange juice
3 tbsp. lemon
2 tbsp. of olive oil
½ tsp. of agave
1 clove of minced garlic
1 tsp. chili powder (optional)
  
Grilled Shrimp Skewers:
First devein and thoroughly wash the shrimp in cold water. If shrimp skewers are what you're primarily serving for the night, think 1/3 pound of shrimp per person. Place 2 or 3 shrimp lengthwise on each skewer. Shrimp are best grilled quickly on medium heat. Overcooked shrimp loose their taste and get rubbery, so the second they turn pink take them off of the grill and enjoy. 

Marinade:
2 cloves of minced garlic
1 tsp. of lemon zest
2 tbsp. olive oil
¼ cup of orange juice
¼ cup finely chopped fresh cilantro
1 tsp. chili powder
16 jumbo shrimp, peeled deveined
Combine ingredients in a large freezer bar, shake for 1 minute, and then refrigerate for an hour before grilling.
*Serve with guacamole or a tzatziki dipping sauce.

Party on my vibrant friends!


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