Description
A vibrant fusion of seared shrimp, charred shallots, and golden beets glazed with tangy yuzu-orange citrus. Perfect for summer grilling, these kabobs balance smoky sweetness and explosive citrus brightess.
Ingredients
1 pound large shrimp, peeled and deveined
1 cup yuzu juice
2 tablespoons oroblanco grapefruit zest
2 medium shallots, halved
2 small golden beets, peeled and cubed
2 tablespoons olive oil
1 teaspoon kosher salt
1/2 teaspoon black pepper
4 vertical skewers
2 tablespoons halal grape-based non-alcoholic cordial (substitute for cassis)
1 tablespoon apple cider vinegar
2 tablespoons honey
1 teaspoon fresh thyme leaves
Instructions
Combine shrimp, yuzu juice, grapefruit zest, 1 tablespoon olive oil, salt, and pepper in a bowl; refrigerate for 30 minutes.
Thread shrimp, shallots, and beets onto vertical skewers.
Preheat grill to 450°F with indirect heat for beets and direct heat for char.
Grill skewers at 30-degree angle for 12 minutes, rotating occasionally for crosshatch.
Make glaze by blending cordial, vinegar, remaining olive oil, honey, and thyme.
Drizzle glaze over kabobs during final 2 minutes of grilling. Let rest 3 minutes before serving.
Notes
Vertical skewers ensure even cooking. Use a meat thermometer to verify beets reach 160°F. For yuzu substitute: mix citrus zest from 2 lemons with 1 tablespoon fresh lime juice. marinade may be prepared up to 24 hours in advance.
- Prep Time: 30
- Cook Time: 12
- Method: Grilling
- Cuisine: Fusion Grilling
Nutrition
- Serving Size: 1 kabob (4 skewers total)
- Calories: 280
- Sugar: 12g
- Sodium: 450mg
- Fat: 10g
- Saturated Fat: 2g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 26g
- Cholesterol: 200mg