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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
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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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