A light dinner option, these kebabs will be a hit at barbeques all summer long. They can also be made in the oven for a quick weekday meal.
Diets: dialysis, early stages of CKD, diabetes
What you need:
1 cup red bell peppers, 2 inch cubes
2 small onions, quartered
2 cups cauliflower, cut into florets
½ cup fresh lime juice
½ cup apple cider vinegar
1 tbsp red or green Thai curry paste*choose low sodium if possible
½ cup olive or canola oil
⅓ cup fresh basil, minced
1 ½ lbs fresh shelled raw shrimp*frozen shrimp is higher in sodium, use fresh if possible
8 skewers
To make the kebabs:
1Place cauliflower florets into boiling water for 2 minutes, drain and set aside
2In a bowl, whisk together lime juice, vinegar, curry paste, oil, and basil
3Toss shrimp and vegetables in marinade and refrigerate for minimum of 1 hour, up to 12 hrs.
4Place shrimp and vegetables on skewer, alternating.
5Grill on BBQ, medium heat, for 15-18 minutes, turning once. You can also place in oven under broiler (about 4 inches from source) and cook on each side, turning once, for 4-5 minutes.
6Serve with 1/3 cup rice or on top of salad greens.
Note: This recipe is suitable for many people with chronic kidney disease. However, your type of treatment and other health concerns may make it unsuitable for your particular diet. Check with your doctor to make sure it’s OK for you.
Ingredients
What you need:
1 cup red bell peppers, 2 inch cubes
2 small onions, quartered
2 cups cauliflower, cut into florets
½ cup fresh lime juice
½ cup apple cider vinegar
1 tbsp red or green Thai curry paste*choose low sodium if possible
½ cup olive or canola oil
⅓ cup fresh basil, minced
1 ½ lbs fresh shelled raw shrimp*frozen shrimp is higher in sodium, use fresh if possible
8 skewers
Directions
To make the kebabs:
1Place cauliflower florets into boiling water for 2 minutes, drain and set aside
2In a bowl, whisk together lime juice, vinegar, curry paste, oil, and basil
3Toss shrimp and vegetables in marinade and refrigerate for minimum of 1 hour, up to 12 hrs.
4Place shrimp and vegetables on skewer, alternating.
5Grill on BBQ, medium heat, for 15-18 minutes, turning once. You can also place in oven under broiler (about 4 inches from source) and cook on each side, turning once, for 4-5 minutes.
6Serve with 1/3 cup rice or on top of salad greens.
