Best 6 Mexican Mojito Melon Kabobs Recipes

MEXICAN MOJITO MELON KABOBS

Steps:

• 1. In a large resealable ziplock bag, place cut up melons with grated lime zest and juice from 2 limes. Add sugar, mint and tequila. Turn to coat and refrigerate for one hour.
• 2. To serve thread 4-5 melons on each skewer, discard marinade. Top with more lime peel and mint.

MAMITA'S MOJITO SCALLOP KABOBS WITH STUFFED TOMATOES

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.

MEXICAN MOJITO

Steps:

• In a mixing glass or shaker, muddle the mint sprigs, lime, and sugar.
• Add the ice and tequila. Cap tightly, shake vigorously, and pour into a 12-ounce glass. Top the glass with soda water and top that with the lemon-lime soda. Garnish with a sprig of mint and a lime wheel.

WATERMELON MOJITO COCKTAIL POPS

Steps:

• In blender, place all ingredients except lime slices. Cover; blend until smooth.
• Divide mixture among 5 (5-oz) paper cups. Cover cups with foil; insert craft stick into center of each pop. Freeze about 8 hours or until frozen. Garnish with fresh lime slices.

FRUIT KABOBS WITH TROPICAL FRUIT COULIS

Steps:

• Thread 4 to 6 pieces of fruits (except mangoes) on each of twenty-four 6-inch skewers. Place skewers on large serving platter; set aside.
• In food processor, place mango pieces and pineapple preserves. Cover and process until smooth; pour into small serving bowl. Serve kabobs with mango coulis.

GLUTEN-FREE MOJITO MELON KABOBS

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.