Rating: 5 stars
4 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Grab the skewers, fire up the grill, and enjoy these easy and delicious kabobs, great for any night of the week.

Recipe by Southern Living June 2012

Gallery

Credit: Jennifer Davick; Prop Styling: Buffy Hargett

Recipe Summary test

Yield:
Makes 4 to 6 servings
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat grill to 350° to 400° (medium-high) heat. Grill corn, covered with grill lid, 10 minutes or until done, turning once. Cut kernels from cobs. Discard cobs.

    Advertisement
  • Bring salt and 4 cups water to a boil in a medium saucepan over medium-high heat. Gradually whisk in grits. Cook, stirring occasionally, 8 minutes or until thickened. Stir in corn kernels, cheese, and chipotle pepper. Cover and keep warm.

  • Stir together olive oil and next 3 ingredients in a large bowl. Toss shrimp with olive oil mixture; let stand at room temperature 3 minutes.

  • Remove shrimp from marinade, discarding marinade. Thread shrimp onto skewers alternately with tomatoes, mushrooms, and bell peppers.

  • Grill kabobs, covered with grill lid, 4 to 5 minutes on each side or just until shrimp turn pink. Serve kabobs with grits, and sprinkle with cilantro just before serving.

Advertisement