Hawaiian Kebabs

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* Exported from MasterCook *

 

Hawaiian Kebabs

 

Recipe By :Dana Jacobi

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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1 medium sweet potato

1 medium green bell pepper -- seeded and cut into 8 flat pieces

8 1-inch pieces sliced pineapple -- see note

1 10 1/2 oz package frozen soymeat nuggets -- defrosted

Sauce

1/4 cup apple juice

1 tablespoon soy sauce

2 tablespoons honey

1 tablespoon unsulphured molasses

juice of 1/2 lime

1 teaspoon ground cumin

1/2 teaspoon onion powder

1/4 teaspoon red pepper flakes -- optional

1 tablespoon peanut oil

 

Soak four 10-inch bamboo skewers in water for 15 to 30 minutes. Preheat the

grill to medium-high or a broiler.

 

Cut the sweet potatoes into 3/4-inch slices. Halve any slices that are larger

than 1 inch in diameter. Combine the potatoes and 2 cups water in a saucepan.

Cover and bring to a boil over high heat. Cook for 4 minutes after the water

begins to boil. Drain and set the sweet potatoes aside until cool enough to

handle. Using a small knife, cut away the peel. (This method is faster than

peeling the potatoes before cooking.)

 

To make the sauce, combine the apple juice, soy sauce, honey, molasses, lime

juice, cumin, onion powder, red pepper flakes, if using, and oil in a saucepan.

Boil over medium-high heat for 5 minutes, until the sauce is reduced by a third

and just slightly thickened. Set aside.

 

To assemble the kebabs, slip a piece of the pineapple almost to the bottom of a

skewer, followed by a piecce of the green pepper. Add a soy nugget. The pieces

should be touching but not tightly packed, so some sauce can run between them.

Slip on a piece of the sweet potato, another soy nugget, and a second piece of

sweet potato. Add the third soy nugget and end with a second piece each of

green pepper and pineapple. Repeat, making 4 skewers in all.

 

If you are grilling, brush each skewer generously with the sauce and place on

the grill. If you are using the broiler, place the kebabs in a shallow pan and

brush them well with the sauce. Cook for 2 minutes. Brush the kebabs with more

sauce, turn, and baste on the other side. Cook for 2 minutes, until the

vegetables are cooked through and the kebabs are lightly charred in spots.

Serve immediately.

 

Source:

" Amazing Soy "

Copyright:

" 2001 by Dana Jacobi "

 

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Per Serving (excluding unknown items): 117 Calories; 4g Fat (26.9% calories from

fat); 1g Protein; 21g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 264mg

Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2

Fat; 1/2 Other Carbohydrates.

 

NOTES : Green Pepper and fresh pineapple are a fammiliar duo to fans of

sweet-and-sour dishes. Here they are joined by sweet potatoes on skewers bathes

in a honeyed sweet-and-sour glaze. The soy in these kebabs is an ideal

introduction for anyone hesitant about meat replacements. For a colorful Asian

buffet, offer platters of these skewers.

There is no need to buy a whole pineapple when making these kebabs. Just check

the salad bar. The fruit section usually includes pineapple chunks that will be

just the right size.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0