Drain the fish and thread
onto the soaked skewers, brush with the remaining oil and cook the fish, turning often for about 5 minutes, or until just cooked through but still a little pink in the middle.
Thread the marinated tofu and red peppers, along with the cubed pineapple,
onto the soaked skewers.
Thread shrimp
onto soaked skewers and place in a 9 × 13 pan (or something similar).
Not exact matches
Alternately thread pineapple, scallops, and bacon
onto 8 metal or (
soaked) bamboo
skewers (8» — 10»).
Toss with the flavorings; then thread the chicken
onto six 8 - or 12 - inch
skewers (
soak wood
skewers in water for at least 20 min.
If you are using wood
skewers make sure to
soak them first, then place the chicken, pineapple, and peppers, alternating,
onto the
skewers.
When ready, use a
skewer to make a number of small holes in the surface of the cake and drizzle the lemon liquid
onto the sponge, directing into the holes, so that it
soaks into the inside of the cake (I used a syringe for accuracy).
When ready to make the
skewers, thread the marinated chicken and pineapple cubes
onto the
soaked wooden
skewers, alternating each item.
Soak thin - sliced Top Sirloin in this sweet, pungent sauce, then thread
onto skewers, broil and serve with spicy peanut sauce.
Thread the meatballs
onto skewers (metal or bamboo
soaked in water), leaving a little breathing room between them.
Thread the shrimp
onto metal or
soaked wooden
skewers.
Thread the swordfish and vegetables
onto metal
skewers (for wooden
skewers, be sure to
soak them in water for 30 minutes before using them), rotating between the fish and the vegetables.
Once the
skewers are
soaked, thread the shisito peppers
onto the
skewers.
On wooden
skewers that have been
soaked in water, the fruit is threaded
onto the
skewers.
4 Thread the marinated chicken
onto soaked bamboo
skewers and grill on the barbecue on medium - high heat for 5 to 7 minutes, until the chicken is golden on the outside and no longer pink inside.