East Meets Midwest Surf ’n’ Turf with Crunchy Asian Slaw
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1 red pepper cubed
1 yellow pepper cubed
1 green pepper cubed
1 red onion halved and cut into 1-inch slices
1 small pineapple cut into 1-inch cubes (or canned pineapple chunks)
1 pound Ashland Sausage Co. polish sausage cut into 1-inch pieces
1 pound U12 raw shrimp, peeled and deveined
4 pieces flat bread (I used a pre-made garlic roasted naan)
Marinade
1 cup olive oil
¼ teaspoon sesame oil
2 tablespoon red wine vinegar
1 tablespoon soy sauce
1 tablespoon fresh ginger
2 cloves crushed garlic
1 tablespoon cilantro
½ teaspoon kosher salt
¼ teaspoon white pepper
Orange Glaze
½ cup olive oil
1 tablespoon red wine vinegar
1 tablespoon balsamic vinegar
¼ cup pomegranate juice
1 tablespoon soy sauce
¼ teaspoon sesame oil
1 can (15 ounces) mandarin oranges with juice
1 tablespoon fresh ginger, diced
2 cloves crushed garlic
1 tablespoon toasted sesame seeds
½ teaspoon Vulcan's Fire Salt
Crunchy Asian Slaw (recipe follows)
Arrange kebab pieces on skewer alternating pepper, onion, pineapple and curl shrimp around sausage. Repeat. Salt and pepper lightly on each side. Place in portable container.
For the marinade: Combine all ingredients in a mixing bowl and whisk or stir until emulsified. Pour over kebabs and marinate in refrigerator at least 1 hour.
For the glaze: Place all ingredients in blender, blend until smooth. Pour in glass container; cover and refrigerate until ready to use.
When ready to cook: Heat grill to high.
Pour the glaze into a heavy sauce pan and place on direct heat. Bring to a boil, stirring frequently. Reduce by two-thirds (or until thickened).
Cook the kebabs 5-7 minutes on each side, brushing with orange glaze throughout cooking. Remove skewers from heat and tightly cover with aluminum foil until the flat bread is finished.
Brush both sides of flat bread with olive oil and grill 2 to 3 minutes on each side or until you obtain grill marks.
Place kebab on flat bread, drizzle with glaze and serve with Crunchy Asian Slaw on the side. If you prefer a portable sandwich, place the slaw underneath the kebab, unskewer the ingredients, de-tail shrimp, drizzle with orange glaze and enjoy the game.
Serves four.
Ron Nunes
