Mango Bell Pepper Skewers Recipe

Mangoes: These add a sweet and juicy element to the skewers, balancing the spice from the chili powder.

Bell peppers: Provide a crunchy texture and a slightly sweet flavor that complements the mangoes.

Olive oil: Used to brush the skewers, helping to prevent sticking and adding a subtle richness.

Chili powder: Adds a spicy kick that contrasts beautifully with the sweetness of the mangoes.

Salt: Enhances all the flavors and brings out the natural sweetness of the mangoes and bell peppers.

To ensure even cooking and prevent the mango and bell pepper pieces from spinning on the skewers, use two skewers per kebab. This will provide more stability and make it easier to turn them on the grill. Additionally, soak wooden skewers in water for at least 30 minutes before grilling to prevent them from burning.

• mangoes - Substitute with pineapple: Pineapple offers a similar sweet and tangy flavor profile, making it a great alternative to mangoes in skewers.

• bell peppers - Substitute with zucchini: Zucchini has a mild flavor and firm texture that works well on skewers, providing a good contrast to the sweetness of the fruit.

• olive oil - Substitute with avocado oil: Avocado oil has a high smoke point and a neutral flavor, making it an excellent substitute for olive oil in grilling recipes.

• chili powder - Substitute with paprika: Paprika provides a mild heat and a slightly sweet flavor, which can mimic the taste of chili powder without being too overpowering.

• salt - Substitute with soy sauce: Soy sauce adds a salty and umami flavor, which can enhance the overall taste of the skewers while providing a different depth of flavor.

• Allow the skewers to cool completely before storing. This helps to prevent condensation, which can make the mango and bell peppers soggy.
• Place the cooled skewers in an airtight container. If you need to stack them, separate each layer with parchment paper to avoid sticking.
• Store the container in the refrigerator. The skewers will stay fresh for up to 3 days.
• For longer storage, consider freezing. Wrap each skewer individually in plastic wrap or aluminum foil to prevent freezer burn.
• Place the wrapped skewers in a freezer-safe bag or container. Label with the date to keep track of freshness.
• When ready to enjoy, thaw the skewers in the refrigerator overnight. Reheat on the grill or in the oven at 350°F (175°C) for about 10 minutes, or until warmed through.
• If you prefer a quicker method, use the microwave. Place the skewers on a microwave-safe plate and cover with a damp paper towel. Heat on medium power for 1-2 minutes, checking frequently to avoid overcooking.
• Always check the texture and flavor before serving. If the mango or bell peppers seem too soft or have an off taste, it's best to discard them.

• Oven Method: Preheat your oven to 350°F (175°C). Place the mango bell pepper skewers on a baking sheet lined with parchment paper. Cover them loosely with aluminum foil to prevent drying out. Heat for about 10-15 minutes or until warmed through.

• Grill Method: Preheat your grill to medium heat. Place the skewers back on the grill and heat for about 5-7 minutes, turning occasionally, until they are warmed through and have a slight char.

• Microwave Method: Place the skewers on a microwave-safe plate. Cover them with a damp paper towel to retain moisture. Microwave on medium power for 1-2 minutes, checking halfway through to ensure they are heated evenly.

• Stovetop Method: Heat a non-stick skillet over medium heat. Add a small amount of olive oil to the pan. Place the skewers in the skillet and cook for about 5-7 minutes, turning occasionally, until they are heated through and slightly charred.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Place the skewers in the air fryer basket in a single layer. Heat for about 5-7 minutes, shaking the basket halfway through to ensure even heating.

• Grill: Used to cook the skewers to achieve a charred and tender texture.

• Skewers: Essential for threading the mango and bell pepper pieces.

• Basting brush: Used to brush olive oil onto the skewers.

• Measuring spoons: Necessary for accurately measuring the chili powder and salt.

• Cutting board: Provides a safe surface for cutting the mangoes and bell peppers.

• Knife: Used to peel, cube, and chunk the mangoes and bell peppers.

• Tongs: Helpful for turning the skewers on the grill to ensure even cooking.

• Mixing bowl: Optional, but useful for mixing the mango and bell pepper pieces with olive oil, chili powder, and salt before threading onto skewers.

Prep ingredients ahead: Peel and cube the mangoes and cut the bell peppers into chunks the night before to save time on the day of grilling.

Use pre-cut produce: Purchase pre-cut mangoes and bell peppers from the store to skip the chopping step entirely.

Assemble skewers in advance: Thread the mango and bell pepper pieces onto skewers and store them in the fridge until you're ready to grill.

Preheat the grill: Start preheating the grill while you assemble the skewers to ensure it's ready to go when you are.