Ingredients
- 1 lb. swordfish, cut
in 1 1/2" cubes
- 1/2 lb. sea scallops
or medium shrimp
- 1 green pepper, cut in
1" pieces
- 1 red bell pepper, cut
in 1" pieces
- 10 small whole
mushrooms, or 5 large halved
- 1 medium onion,
quartered and separated
- 1 zucchini, seeded and
cut in 1" pieces
- 1 summer squash,
seeded and cut in 1" pieces
- 2 tsp. olive oil
- 2 Tbs. Lemon juice
- Salt and pepper
Directions
Place all ingredients in large
bowl, drizzle with oil, lemon, salt and pepper - stir with
hands to evenly coat.
Arrange on skewers
alternating between fish pieces and vegetable pieces until all
pieces are used.
Place over low heat on
preheated barbeque grill. Grill slowly for 15 minutes,
turning skewers every 4 minutes.
Serve with lemon wedge
garnish.
Yield: 6 kabobs
Note: For a
nice variation, marinate fish and vegetable pieces separately
in fat-free Italian dressing for at least 1 hour before
skewering.
Tip: To cook
indoors, lay skewers on cookie sheet and bake at 325 degrees
for 25-30 minutes.
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