Mojito Kebabs

Chicken and/or Veggie Dish

MOJITO KEBABS

Tender, Tangy, Refreshing

This recipe is a delicious marinade that incorporates our latest curated pairing selcetion:

Garlic Infused Olive Oil  & Pineapple Balsamic Vinegar 

Serves 2 or more as an appetizer

You Will Need:

For the Marinade:

-1/3c Mint + garnish

-Zest & juice 1 lime

-1/4c Garlic Infused Olive Oil 

-2tbs Pineapple Balsamic Vinegar 

-2tbs Light or dark rum

-1/4tbsp Mojito Lime Seasoning

-Pinch of salt & pepper

For the Kebabs:

 -8 Soaked skewers

-2 Boneless skinless chicken thighs diced in 1.5” chunks

-1 Zucchini, 1/2” slices and then cut into 3rds like a pie

-10 Sweet pearl onions

-1 Lime -Garlic Olive Oil

-Pinch of salt & pepper

To Prepare:

1. In a food processor, combine all marinade ingredients & pulse 10 X

2. Add chicken to a dish and pour 2/3 of marinade over the top.  Add zucchini and pearl onions to another dish and pour remaining marinade + 1 tbsp Garlic Olive Oil. Cover both dishes and marinade for 1 hour. Do not over marinade the chicken

3. Skewer chicken, about 6 pieces per skewer. Skewer vegetables on skewers- pearl onions on one, zucchini on one. Sprinkle all with salt and pepper. Heat grill to 400 degrees, oil grates.

4. Grill chicken about 4-5 minutes per side, and veggies the same, leaving onion skewers on longer to caramelize