"I've made these well-seasoned kabobs many times, even over an open fire," says Sharon Downs of Williston, Vermont. "They attracted the neighboring campers."
Herbed Seafood Skewers
Herbed Seafood Skewers
Prep Time
30 min
Cook Time
10 min
Yield
4 servings
Ingredients
- 1/4 cup canola oil
- 1/4 cup lemon juice
- 1 garlic clove, minced
- 1 teaspoon dried oregano
- 1 teaspoon chicken bouillon granules
- 1/2 teaspoon salt
- 1/2 teaspoon dried basil
- 3/4 pound uncooked large shrimp, peeled and deveined
- 1/2 pound sea scallops
- 1 large sweet yellow pepper, cut into 1-inch pieces
- 1 large green pepper, cut into 1-inch pieces
- 1 small zucchini, cut into 1/4-inch slices
- 1 small yellow summer squash, cut into 1/4-inch slices
- Hot cooked rice, optional
Directions
- In a large bowl, combine the first seven ingredients. Divide marinade between two large resealable plastic bags. Add shrimp and scallops to one bag; place vegetables in the other bag. Seal bags and turn to coat; refrigerate for 1-2 hours.
- Drain and discard marinade from seafood marinade. Drain vegetables, reserving marinade for basting. On eight metal or soaked wooden skewers, alternately thread the shrimp, scallops and vegetables.
- Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill, covered, over medium heat or broil 4 in. from the heat for 6-8 minutes or until shrimp turn pink and scallops are firm and opaque, turning and basting occasionally with reserved marinade. Serve with rice if desired.
Nutrition Facts
2 skewers (calculated without rice): 217 calories, 10g fat (1g saturated fat), 120mg cholesterol, 684mg sodium, 10g carbohydrate, 3g fiber), 22g protein. Diabetic Exchanges: 3 lean meat, 2 vegetable.
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