Best Wavy Skirt Skewers With Grilled Limes Recipes

FISH SKEWERS WITH HERBS AND LIME

Steps:

• Heat the grill to high. In a mixing bowl, combine garlic, fish sauce and red-pepper flakes. Whisk in oil. Add fish cubes and gently toss to evenly coat. Let marinate while the grill heats up.
• Thread marinated fish onto metal or pre-soaked bamboo skewers (see Tip), pushing them up so they touch. This keeps them from overcooking.
• When the grill is hot, lightly brush the grates with oil and add the skewers. Cook until slightly charred in places, about 2 to 4 minutes, rotating them carefully halfway through.
• Transfer to a serving platter, and immediately squeeze 2 or 3 lime wedges on top of the fish while still hot. Garnish fish with scallions and herbs, and serve with more lime wedges on the side.

LIME-CILANTRO SHRIMP SKEWERS

Steps:

• In a large bowl, whisk the first 5 ingredients until blended. Add shrimp; toss to coat. Refrigerate, covered, 30 minutes., If desired, add wood chips to grill according to manufacturer's directions. Drain shrimp, discarding marinade. On each of 12 soaked wooden appetizer skewers, thread shrimp., Grill on an oiled rack, covered, over medium heat until shrimp turn pink, 3-4 minutes per side.

WAVY SKIRT STEAK SKEWERS

Steps:

• Trim the skirt steak to remove any silver skin, using a sharp thin filet knife that bends. Keep the fat but remove the silver skin as much as possible. Cut each piece of skirt steak in half so you have 4 pieces of skirt steak that are all roughly 10" long. Cut the skirt steak into 1/4" wide strips, ensuring you are cutting against the grain. Transfer meat to a clean medium sized bowl; add in chopped shallots. In a mortar and pestle, puree basil, sage, 2 tbsp of olive oil, pepper and sea salt. The salt will act as sandpaper to help puree everything till smooth. Add herb puree to the meat and shallots; tossing to combine well. Place covered; in the refrigerator, for 30 minutes.
• The meat can be made on either an outdoor or indoor grill. Whichever grill is used, preheat on high until hot. Lightly oil grill. While the grill is heating, begin skewing the steak. Take a single strip of meat and puncture with skewer. Repeat every inch to create an accordian like fold. Push down the meat to make room for another strip of steak. Repeat the same process and set aide. There should be two strips of stirk steak per skewer. Continue skewering remaing meat.
• With the remaining 4 skewers, take two skewers and double skewer the half cut limes so each cut side is facing the same direction. Repeat again for the last two skewers. Double skewering will make sure that the limes don't spin while cooking.
• Place the meat on a grill, season gently with kosher salt and turn frequently to prevent burning. Remove once reached desired doneness; I like mine medium rare. Cook the limes in the same manner, flat side closest to the fire and let it char and get really juicy. Serve these skirt steak skewers hot; straight off the grill, drizzled with the warm lime. These skewers make a great snack for your guests or part of a meal. Keep everything warm by placing in a warm oven with a piece of tented foil on top, for up to 20 minutes.

GRILLED FRUIT SKEWERS WITH CHILI AND LIME

Steps:

• Soak 18 wooden skewers in water 20 minutes. Thread the watermelon, pineapple and mango cubes on the skewers. Put the skewers in a large zip-top plastic bag, being careful not to puncture the bag; add the lime juice, seal and toss gently to incorporate. Refrigerate at least 30 minutes or until ready to use.
• Preheat a grill or grill pan to medium high. Remove the skewers from the bag and place on a baking sheet. Brush the fruit with vegetable oil and place the skewers on the grill. Grill, turning once, until marks appear, 6 to 8 minutes. Transfer to a serving platter.
• Combine the lime zest, chili powder and 1 teaspoon salt in a small bowl. Sprinkle the seasoning over the grilled fruit.

SPICED CALAMARI SKEWERS WITH GRILLED LIME

Steps:

• Put the curry, cumin, fennel, peppercorns, cayenne, and salt in a spice mill or clean coffee grinder. Grind to a fine powder and set aside.
• Rinse the calamari tubes under cool water and pat dry. Split the bodies from top to bottom so you have 2 triangular pieces from each. Thread a skewer through the length of each piece to secure. Put the skewered calamari on a platter and drizzle with a 3-count of oil. Place a large grill pan on 2 burners over medium-high heat, or preheat a gas or charcoal grill. Fold a few paper towels into a thick square. Blot some oil on the paper towels and then carefully and quickly wipe the ridges of the grill pan or the hot grates of the grill. Grill the calamari for 2 minutes per side (no longer or they will get rubbery). Place the limes on the grill, cut side down, for 2 minutes or until slightly charred.
• Sprinkle a little of the spice mix on the calamari and stack the skewers on a serving platter. Squeeze the grilled limes over the calamari and serve immediately.