Bbq Mango Avocado Skewers Recipes

Steps:

• Cut a thin slice off the bottom of each mango. Standing mango upright, slice off a large section of flesh, cutting close to the pit. Rotate and repeat until all flesh is removed., Brush mangoes with canola oil; place on greased grill rack. Cook, covered, over medium heat or broil 4 in. from heat 6-8 minutes or until lightly browned, turning once. Remove from heat; cool slightly. Cut into 3/4-inch cubes., Meanwhile, in a large bowl, whisk lime juice, olive oil, sesame seeds, salt and, if desired, cilantro and mint. Add mangoes, cucumbers and avocados; toss to coat. Refrigerate until serving.

Steps:

• Cut corn from cobs. In a large skillet, heat butter over medium-high heat; saute cut corn until crisp-tender, about 5 minutes. Stir in 1/3 cup green onions. Keep warm., Toss chicken with salt and pepper. Alternately thread chicken and mango onto 4 metal or soaked wooden skewers. Brush with oil., Grill, covered, over medium heat or broil 4 in. from heat until chicken is no longer pink, 10-12 minutes, turning occasionally. Serve with corn mixture; sprinkle with remaining green onions. If desired, serve with lime wedges.

Steps:

• Heat grill to medium heat.
• Mix first 5 ingredients in medium bowl until blended. Gradually stir in chicken broth. Reserve half the peanut butter mixture to serve as a dipping sauce.
• Thread mango and avocado chunks alternately onto 8 wooden skewers. Brush with remaining peanut butter mixture.
• Grill skewers 2 min. on each side or until fruit is lightly browned on both sides. Serve with reserved dipping sauce.

Steps:

• Soak wooden skewers for 1 hour in water.
• Mix together the salad dressing, peanut butter, broth, honey, soy, garlic& Tabasco, stir well
• Thread Avocado & Mango alternately on the skewers
• Baste with the sauce
• BBQ over medium heat for apprx 4 minutes per side
• Serve with remaining sauce on the side

Steps:

• Heat grill to high. Mix the yogurt in a medium bowl with the tandoori paste, 1 tbsp lime juice and some seasoning. Add the paneer and gently stir in to coat. Thread the paneer onto metal skewers alternating with pepper and onion, then place on a baking tray lined with foil. Grill the skewers for 10 mins, turning halfway through, until the paneer is hot and the veg is softened and slightly charred.
• Meanwhile, make the salsa by mixing the mango, avocado, mint and remaining lime juice. Heat the rice following pack instructions, if using, and serve with the skewers, salsa and lime wedges.