Chef John Folse: Sugarcane skewers

Chef John Folse: Sugarcane skewers

NEW ORLEANS (WVUE) - Chef John Folse believes these authentic sugarcane skewers will be the highlight of your next party! The natural cane sugar stalks add an excellent flavor to shrimp, meat or vegetable skewers. The stalks paired with a cilantro-habanero marinade is an unbeatable combination!

Prep Time: 3 Hours

Yields: 2 Skewers

Ingredients for marinade:

1 bunch cilantro, coarsely chopped

1 habañero chile, cored and chopped

4 shallots, trimmed and coarsely chopped

¼ red bell pepper

¼ yellow bell pepper

grated zest of 2 lemons

grated zest of 2 limes

¼ cup lime juice

1 cup coconut milk

¼ cup soy sauce

¼ vegetable oil

Ingredients for skewers:

6 jumbo shrimp, cleaned and deveined

6 (1-inch) beef cubes

6 (1-inch) duck cubes

6 sugarcane skewers

¼ cup chopped cilantro leaves for garnish


In bowl of a food processor or blender, combine all ingredients for marinade. Process until puréed. Transfer marinade to a large bowl, reserving 2 tablespoons for garnish. Place all meat in marinade, mixing well to incorporate. Allow to marinate in refrigerator 2–3 hours. When ready to cook, preheat grill to medium-high according to manufacturer's directions. Remove meat from marinade and skewer 3 pieces of meat onto each skewer. Grill 3–4 minutes on each side or until meat is fully cooked. Serve with a drizzle of reserved marinade and garnish with chopped cilantro.

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