Colorful Mixed Grilled Skewers
A vibrant assortment of grilled skewers featuring fresh shrimp and a medley of vegetables. Try this and other recipes from Spoonsparrow!
Ingredients
- 200 g daikon radish
- 1 bunch parsley
- 150 ml rice vinegar
- 2 tbsp Soy sauce
- 2 tsp wasabi (spicy horseradish paste)
- 200 g broccoli
- 1 red bell pepper
- 1 yellow bell pepper
- 2 carrots
- 1 stalk Celery
- 1 Spring onion
- 8 Cherry tomatoes
- 6 shallots
- 0.5 Mango
- 200 g Turkey breast fillet
- 4 scampi (peeled)
- 200 g beef filet
- 150 g salmon
- 150 g cod
- juice of 1 lemon
- Salt
- ground black pepper
Instructions
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1.
Cut the daikon into thin sticks, wash and dry the parsley, remove leaves and finely chop. Combine with the daikon in a bowl.
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2.
Bring vinegar with equal part water to a boil, stir in soy sauce and wasabi, pour over the daikon, cover with foil and let marinate overnight.
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3.
Separate broccoli into florets and blanch in boiling salted water for about 2 minutes.
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4.
Wash and clean remaining vegetables. Halve peppers, seed and cut into diamonds (3 cm sides), peel carrots and slice into 0.5 cm thick rounds trimmed to 3 cm, halve celery and spring onion lengthwise and cut into 3 cm pieces, quarter shallots, peel mango and dice into 2 cm cubes.
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5.
Slice turkey and beef into strips. Dress fish and scampi with lemon juice, season fish with salt and pepper, slice into strips.
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6.
Vegetable skewers: alternate broccoli, carrot, celery and cherry tomatoes on sticks.
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7.
Chicken skewers: alternate turkey cubes, shallots, broccoli, peppers and mango on sticks.
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8.
Beef skewers: alternate beef slices, shallot, spring onion, carrot and pepper on sticks.
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9.
Scampi skewers: alternate scampi, shallot, cherry tomato and mango on sticks.
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10.
Fish skewers: thread salmon and cod in a zigzag pattern on sticks.
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11.
Grill the skewers for about 3 minutes on each side until browned and serve with marinated daikon. Offer fresh white bread on the side.
