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Mesquite Kabobs With Salsa Potato Salad & Marinated Mushrooms Aprons Logo

Mesquite Kabobs With Salsa Potato Salad and Marinated Mushrooms

Total Time - 35 minutes

COOKING SEQUENCE
  • Prepare mushrooms and kabobs each through step 1 - 10 minutes
  • Continue mushrooms through step 2; grill kabobs - 20 minutes
  • Prepare potato salad, complete mushrooms; serve - 5 minutes


MAKES 4 SERVINGS
Mesquite Kabobs With Salsa Potato Salad
Ingredients:
8–10 fresh basil leaves, finely chopped
1 tablespoon mesquite grilling seasoning
2 tablespoons extra-virgin olive oil
4 beef (or chicken) and vegetable kabobs (about 1 1/2 lb)
2 tablespoons mild salsa
1/4 teaspoon hot pepper sauce
16 oz Deli red potato salad

Prep
  • Preheat grill.
  • Chop basil (1 tablespoon).
Steps
  1. Combine seasoning and oil; brush over kabobs and let stand 5 minutes.
  2. Place kabobs on grill and close lid; grill 13–15 minutes, turning often, or until beef is 145°F (for medium-rare) and chicken is 170°F.
  3. Stir basil, salsa, and hot sauce into potato salad. Serve.

CALORIES (per 1/4 recipe) 480kcal; FAT 34g; CHOL 75mg; SODIUM 680mg; CARB 22g; FIBER 3g; PROTEIN 20g; VIT A 15%; VIT C 45%; CALC 4%; IRON 10%
Marinated Mushrooms
Ingredients:
8 oz whole baby portabellas
1/4 cup water
1/4 cup + 2 tablespoons balsamic vinaigrette, divided
1/2 teaspoon garlic salt
4 oz Monterey Jack cheese with peppers
1 cup grape tomatoes
3 tablespoons shelled sunflower seeds
Juice of 1/2 lemon (1 tablespoon)
3 oz baby arugula salad greens
1/4 cup pre-sliced green onions

Prep
  • Cut any larger mushrooms in half.
Steps
  1. Place mushrooms in medium saucepan with water, 1/4 cup vinaigrette, and garlic salt. Cover and bring to boil on high; then boil 4 more minutes. Drain and let stand, about 10 minutes, to cool.
  2. Cut cheese into bite-size pieces and place in medium bowl. Stir in mushrooms, tomatoes, sunflower seeds, lemon juice, and remaining 2 tablespoons vinaigrette.
  3. Divide arugula and place in individual salad bowls. Top with mushroom mixture; sprinkle with green onions and serve.

CALORIES (per 1/4 recipe) 200kcal; FAT 15g; CHOL 30mg; SODIUM 550mg; CARB 10g; FIBER 3g; PROTEIN 10g; VIT A 25%; VIT C 20%; CALC 25%; IRON 10%
Shopping List
DAIRY
4 oz Monterey Jack cheese with peppers
DELI
16 oz red potato salad
DRY GROCERY
1/4 cup + 2 tbsp balsamic vinaigrette
1 tbsp mesquite grilling seasoning
2 tbsp mild salsa
3 tbsp shelled sunflower seeds
MEAT
4 beef (or chicken) and vegetable kabobs (1 1/2 lb)
PRODUCE
3 oz baby arugula salad greens
8-10 fresh basil leaves
1 cup grape tomatoes
1 lemon (for juice)
1/4 cup pre-sliced green onions
8 oz whole baby portabellas
FROM YOUR PANTRY
2 tbsp extra-virgin olive oil
1/2 tsp garlic salt
1/4 tsp hot pepper sauce
Aprons Advice
  • Complete your meal with garlic bread and apple pie for dessert.
  • Check doneness of kabobs by inserting thermometer through 2– 3 chunks of meat (parallel to the skewers).