Kebab with Shrimp, Bell Pepper and Champignons
by Editorial Staff
For delicious light kebabs, I take large shrimps, bell peppers and champignons. Marinate shrimps for 30 minutes, and then grill shrimp kebabs with pepper and mushrooms.
Ingredients
- BBQ sauce – 1/2 cup
- Pineapple jam – 1/4 cup
- Fresh lemon juice – 1/4 cup
- Soy sauce – 4 teaspoon
- Ground ginger – 1/2 teaspoon
- Fresh large shrimps (peeled) – 30 pcs.
- Bulgarian green pepper (cut into squares 2.5 cm) – 1-2 pcs.
- Fresh champignons (cut in halves) – 200 g
Directions
- In a small saucepan, combine barbecue sauce, pineapple jam, lemon juice, soy sauce, and ground ginger. Place the saucepan over medium heat and bring the contents to a boil, remove from the stove and cool.
- Take 1/2 cup of the total amount of marinade, cover and refrigerate. Pour the rest of the marinade from the saucepan into a large plastic bag with fasteners, put the shrimps in the same place, close the bag, shake and put in the refrigerator for 30 minutes.
- Turn on the grill to preheat to medium heat. Remove the shrimps from the bag and string on skewers, alternating with pepper and mushrooms. Place the shrimp kebabs on the grill and fry, uncovered, for about 2 minutes on each side. Then grease the kebabs with the reserved marinade and fry the shrimp kebabs, turning and greasing occasionally, for about 4-8 minutes.
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