Mojito Melon Kabobs Recipes

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MOJITO MELON KABOBS



Mojito Melon Kabobs image

Colorful fruit kabobs are flavored with a mint-infused marinade.

Provided by Betty Crocker Kitchens

Categories     Breakfast

Time 1h20m

Yield 12

Number Of Ingredients 6

2 limes
1 1/2 lb assorted melons, cut into 1-inch cubes (about 5 cups)
1/3 cup sugar
1/3 cup dark rum, if desired
3 tablespoons finely chopped fresh mint leaves
12 bamboo skewers (5 or 6 inch)

Steps:

  • Grate 2 tablespoons peel from limes. Cut each lime in half crosswise; squeeze halves over small bowl to remove 6 tablespoons juice.
  • Place melon cubes in 1-gallon resealable food-storage plastic bag. Sprinkle lime peel and pour lime juice over melon. Add sugar, rum and mint. Seal bag; turn to coat melon.
  • Refrigerate at least 1 hour to blend flavors but no longer than 24 hours. To serve, thread 4 or 5 melon cubes on each skewer. Discard marinade.

Nutrition Facts : Calories 50, Carbohydrate 13 g, Cholesterol 0 mg, Fiber 1 g, Protein 0 g, SaturatedFat 0 g, ServingSize 1 Appetizer, Sodium 10 mg, Sugar 11 g, TransFat 0 g

GLUTEN-FREE MOJITO MELON KABOBS



Gluten-Free Mojito Melon Kabobs image

Colorful fruit kabobs are flavored with a mint-infused marinade.

Provided by Betty Crocker Kitchens

Categories     Appetizer

Time 1h20m

Yield 12

Number Of Ingredients 6

2 limes
1 1/2 lb assorted melons, cut into 1-inch cubes (about 5 cups)
1/3 cup sugar
1/3 cup dark rum, if desired
3 tablespoons finely chopped fresh mint leaves
12 bamboo skewers (5 or 6 inch)

Steps:

  • Grate 2 tablespoons peel from limes. Cut each lime in half crosswise; squeeze halves over small bowl to remove 6 tablespoons juice.
  • Place melon cubes in 1-gallon resealable food-storage plastic bag. Sprinkle lime peel and pour lime juice over melon. Add sugar, rum and mint. Seal bag; turn to coat melon.
  • Refrigerate at least 1 hour to blend flavors but no longer than 24 hours. To serve, thread 4 or 5 melon cubes on each skewer. Discard marinade.

Nutrition Facts : Calories 50, Carbohydrate 13 g, Cholesterol 0 mg, Fiber 1 g, Protein 0 g, SaturatedFat 0 g, ServingSize 1 Appetizer, Sodium 10 mg, Sugar 11 g, TransFat 0 g

MAMITA'S MOJITO SCALLOP KABOBS WITH STUFFED TOMATOES



Mamita's Mojito Scallop Kabobs with Stuffed Tomatoes image

Fresh and large scallops stew in a marinade of tangy Cuban 'mojito.' Two large scallops meet chunks of yellow squash, zucchini, and portabello mushrooms on a stick to form a kabob. It's sure to take you away to the tropics in the middle of your work week. Serve with a baked and stuffed broccoli-cheese tomato.

Provided by Jules Fernan

Categories     World Cuisine Recipes     Latin American     Caribbean

Time 8h55m

Yield 2

Number Of Ingredients 17

1 cup orange juice
½ cup lemon juice
1 tablespoon salt
1 tablespoon onion powder
1 tablespoon garlic powder
1 teaspoon black pepper
1 teaspoon white sugar
8 large large scallops
2 yellow squash, cut into 4 large chunks
2 zucchinis, cut into 4 large chunks
1 (8 ounce) package portobello mushroom caps, cut into large chunks
4 bamboo skewers, soaked in water for 60 minutes
½ cup fresh basil
2 large tomatoes, cored
1 (12 ounce) package microwaveable broccoli in cheese sauce
1 ½ cups cooked brown rice
1 slice American cheese, cut into 4 strips

Steps:

  • Whisk orange juice, lemon juice, salt, onion powder, garlic powder, black pepper, and sugar together in a large bowl to dissolve seasoning into the liquid. Add scallops, yellow squash, zucchinis, and portobello mushroom to the mojito marinade; toss to coat.
  • Cover bowl with plastic wrap and refrigerate 8 hours to overnight.
  • Preheat oven to 400 degrees F (200 degrees C).
  • Thread onto a skewer a piece of mushroom, yellow squash, zucchini, and a scallop, respectively. Repeat so there are two of each item on the skewer; repeat with remaining skewers. Sprinkle fresh basil evenly over the skewers.
  • Carefully remove tomato insides with a spoon; discard tomato insides.
  • Pour broccoli with cheese sauce into a microwave-safe bowl; cook in microwave until broccoli is tender and the sauce is melted, 3 to 5 minutes.
  • Stir broccoli with cheese sauce and rice together in a bowl; spoon into the hollowed-out tomatoes. Place 2 strips American cheese atop the mixture in a crossing pattern.
  • Cook the skewers in preheated oven until the scallops are cooked through, 25 to 30 minutes. Remove from oven to a plate; cover with aluminum foil to keep warm.
  • Reduce oven heat to 350 degrees F (175 degrees C).
  • Bake tomatoes in the oven until the cheese is bubbling, 5 to 10 minutes. Serve with the skewers.

Nutrition Facts : Calories 769.9 calories, Carbohydrate 98.6 g, Cholesterol 102.9 mg, Fat 20.7 g, Fiber 17.2 g, Protein 56.4 g, SaturatedFat 9 g, Sodium 4379.5 mg, Sugar 32.6 g

MIDORI MELON MOJITO



Midori Melon Mojito image

Make and share this Midori Melon Mojito recipe from Food.com.

Provided by Thea

Categories     Beverages

Time 5m

Yield 1 serving(s)

Number Of Ingredients 6

3/4 ounce Midori melon liqueur
1 1/2 ounces appleton rum
12 mint leaves
1/2 lime
2 tablespoons simple syrup or 4 teaspoons sugar
club soda

Steps:

  • Muddle mint leaves and lime in rocks glass. Cover with simple syrup and fill with ice. Add Rum, Midori and club soda; stir well. Garnish with lime wedge and sprigs of mint.

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