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Entree
American
16 skewers
20 minutes
30 minutes
1 1/2 pounds Melissa’s Gemstone® Potatoes
1/2 pound beef (Tri Tip, Sirloin, etc.) - cubed
1/2 pound fresh shrimp - peeled; deveined
8 fresh button mushrooms - ends trimmed
1 package Melissa’s Organic Baby Heirloom Tomatoes - rinsed
8 pineapple chunks
1 Melissa’s Perfect Sweet Onion - peeled; quartered
1 teaspoon sea salt
1 teaspoon freshly ground pepper
1 teaspoon smoked paprika
1 teaspoon granulated garlic
16 wooden skewers or metal skewers
Non-stick cooking spray
Blanch the potatoes in boiling, salted water until just fork tender, about 20 minutes. Remove from the boiling water and place them in ice water to stop them from cooking. If you over cook them, they won’t skewer well. Once cool, remove the potatoes from the water onto paper towels to dry.
Skewer the ingredients in the following order (mixing up the potato and tomato colors):
Potato, onion, tomato, beef, mushroom, potato
Potato, onion, tomato, shrimp, pineapple, potato
In a small bowl, mix together the sea salt, pepper, paprika and garlic. Season the skewers with the mixture and spray them with the cooking spray.
Prepare a hot griddle.
Place the skewers and cook until seared, about 5 minutes. Flip them over and repeat. They are done when the shrimp turns pink and opaque.
Make sure the ingredients are, for the most part, cut the same size so they get a nice sear.
