• For the Marinade:
  • 3 cans (6 ounces each) orange juice concentrate, thawed
  • 1 1/4 cups lime juice
  • 1 cup honey
  • 4 to 5 jalapeno peppers, seeded and chopped*
  • 10 garlic cloves, minced
  • 3 tablespoons ground cumin
  • 3 tablespoons ground cumin
  • 2 tablespoons grated lime peel
  • 1 teaspoon salt
  • For the Skewers:
  • 2 pounds boneless turkey, chicken or pork, cut into 1 1/4-inch cubes
  • 4 medium sweet red peppers or green peppers, cut into 1-inch pieces
  • 1 large red onion, cut into 1-inch pieces
  • 3 small zucchini, cut into 3/4-inch slices
  • 8 ounces fresh mushrooms
  • 3 medium limes, cut into wedges


In a bowl, combine the first eight ingredients; mix well. Pour half of marinade into a large resealable plastic bag; add meat and turn to coat.

Pour remaining marinade into another large resealable plastic bag. Add vegetables and turn to coat.

Seal and refrigerate for 8 hours or overnight, turning occasionally. Drain meat, discarding marinade. Drain vegetables, reserving marinade for basting.

On metal or soaked bamboo skewers, alternate meat, vegetables and lime wedges. Grill, uncovered, over medium heat for 4-5 minutes on each side.

Baste with reserved marinade. Continue turning and basting for 10-12 minutes or until meat juices run clear and vegetables are tender.

*Please Note: When cutting or seeding hot peppers, use rubber or plastic gloves to protect your hands. Avoid touching your face.

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Recipe reprinted by permission of Reiman Publications, LLC. © 2002. All rights reserved.

RecID 4959

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