SPECIAL SEAFOOD KABOBS
Grilling might become a year-round affair when you taste these scrumptious kabobs from Marie Rizzio of Interlochen, Michigan. This elegant entrée combines plump shrimp, tender swordfish and scallops with chunks of veggies and pineapple.
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 2 servings.
Number Of Ingredients 13
Steps:
- In a small bowl, combine the first five ingredients. Pour 1/4 cup into a large resealable plastic bag; add the swordfish, scallops and shrimp. Seal bag and turn to coat; refrigerate for 30 minutes. Cover and refrigerate remaining marinade for basting., Drain and discard marinade. Wrap a bacon piece around each scallop. On four metal or soaked wooden skewers, alternately thread the scallops, swordfish, shrimp, vegetables and pineapple., Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill seafood, covered, over medium heat or broil 4 in. from the heat for 3-5 minutes on each side or until fish just turns opaque, shrimp turn pink, and scallops are firm and opaque, basting occasionally with reserved marinade. ,
Nutrition Facts : Calories 382 calories, Fat 20g fat (3g saturated fat), Cholesterol 110mg cholesterol, Sodium 709mg sodium, Carbohydrate 15g carbohydrate (8g sugars, Fiber 3g fiber), Protein 33g protein.
GARLIC SHRIMP KABOBS
Steps:
- Rinse and dry shrimp.
- Whisk olive oil, garlic, lemon juice, pepper, and parsley together in a bowl and pour into a large resealable plastic bag. Add shrimp, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 2 hours.
- Preheat an outdoor grill for medium heat and lightly oil the grate. Lightly coat metal skewers with cooking spray.
- Remove shrimp from the marinade and shake off excess. Discard the remaining marinade. Place about 5 shrimp on each skewer.
- Cook on the preheated grill until shrimp are bright pink on the outside and the meat is opaque, about 5 minutes; do not overcook.
Nutrition Facts : Calories 141.2 calories, Carbohydrate 0.7 g, Cholesterol 115 mg, Fat 9.7 g, Fiber 0.1 g, Protein 12.4 g, SaturatedFat 1.4 g, Sodium 132.8 mg, Sugar 0.1 g
SEAFOOD KABOBS
"This recipe is delicious, easy and fast!" Fresh seafood picks up lemon and olive oil flavor during marinating. This special kabob is great for a special family meal. -Michelle Armistead, Marlboro, New Jersey
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- In a small bowl, combine the lemon juice, oil, 1 teaspoon dill, salt and pepper. , Place the halibut, shrimp and scallops in a large resealable plastic bag; place the peppers in another large resealable plastic bag. Divide marinade between both bags. Seal bags and turn to coat; refrigerate for 15-20 minutes. Drain and discard marinade., On six metal or soaked wooden skewers, alternately thread the halibut, shrimp, scallops and peppers. Sprinkle with remaining dill. Broil 6 in. from the heat or grill, covered, over medium heat for 4-5 minutes on each side or until halibut flakes easily with a fork, shrimp turn pink and scallops are firm and opaque.
Nutrition Facts : Calories 310 calories, Fat 13g fat (2g saturated fat), Cholesterol 111mg cholesterol, Sodium 391mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 1g fiber), Protein 40g protein.
GRILLED SEAFOOD KABOBS
Steps:
- Mix lemon juice, olive oil, mustard, Italian seasoning, hot sauce, salt, and pepper together in a large bowl. Add swordfish, shrimp, and scallops and toss.
- Preheat an outdoor grill for low heat and lightly oil the grate.
- Drain skewers and thread swordfish, shrimp, scallops, bell pepper, onion, squash, mushroom, and pepperoncini in an alternating fashion onto the skewers. Place a lemon piece on the end of each skewer. Brush skewers with any remaining oil mixture.
- Cook skewers on the grill, turning every 5 minutes, until seafood is cooked through, 15 to 20 minutes total.
Nutrition Facts : Calories 188.1 calories, Carbohydrate 7.4 g, Cholesterol 82.4 mg, Fat 6.5 g, Fiber 1.8 g, Protein 24.3 g, SaturatedFat 1.2 g, Sodium 961.8 mg, Sugar 1.9 g
GRILLED SEAFOOD KABOBS
Make and share this Grilled Seafood Kabobs recipe from Food.com.
Provided by Barefoot Beachcomber
Categories Weeknight
Time 12h8m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Combine the bar-b-q sauce, honey and mustard in a bowl and mix well.
- Place alternating groups of shrinp, sea scallops and mushrooms on the skewers.
- Place completed kabobs in a baking pan.
- Spoon the marinade over the kabobs and allow to set for 12 hours (or over- night) in the refrigerator.
- Grill over direct heat for 7 to 8 minutes or until the shrimp have turned pink, turing frequently to prevent buring.
- Baste with marinade and use a covered grill to insure snokey flavor.
- Garnish with fresh fruit.
Nutrition Facts : Calories 309.7, Fat 3.2, SaturatedFat 0.5, Cholesterol 210.2, Sodium 357.3, Carbohydrate 24.9, Fiber 1.2, Sugar 19.3, Protein 45.7
GRILLED SHRIMP KABOBS
These are very easy to make and great as an appetizer or served with salad or a rice dish for a backyard BBQ! I like to add Essence or Creole Seasoning and Poblano or Jalapeno Pepper to the skewers to give them a little extra Zing!
Provided by Christine Bettiga
Categories Vegetable
Time 40m
Yield 6 Kabob Skewers
Number Of Ingredients 14
Steps:
- You can use tomato, onion or other vegetables also.
- Mix the marinade in a ziploc bag, add shrimp, shake to coat.
- Place in refrigerator for 1 hour.
- Soak the skewers in salt water to soften so they will not burn.
- Cut up the vegetables into large enough pieces to place on skewers.
- Remove shrimp from bag.
- Place left over marinade into a bowl for brushing on kabobs as they grill.
- Alternate adding vegetables and shrimp to skewers.
- Place kabobs on cooking sheet.
- Sprinkle with Essence or a dash of cayenne pepper or creole spices to add zing.
- Place Kabobs on the grill away from fire (we use mesquite to add smokie flavor).
- Brush Shrimp and Vegies with leftover Marinade as they cook.
- Cook until vegies are tender, approximately 3-5 minutes per side.
- Serve immediately!
- Great with salad or rice dishes.
Nutrition Facts : Calories 190, Fat 12.8, SaturatedFat 1.8, Cholesterol 95.5, Sodium 535.7, Carbohydrate 5.9, Fiber 1.1, Sugar 3.5, Protein 11.4
GRILLED SHRIMP KABOBS
My family always asks me to prepare these tangy and juicy kabobs during our beach getaways. They fit perfectly with our healthy lifestyle. -Cheryl Williams of Evington, Virginia
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 15
Steps:
- In a large saucepan, combine the first 10 ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes., Drain pineapple, reserving 2 tablespoons juice (save remaining juice for another use); set pineapple aside. Stir reserved juice into sauce. Pour half into a small bowl for basting; cover and refrigerate. Pour remaining sauce into a large resealable plastic bag; add shrimp. Seal bag and turn to coat; refrigerate for 2-3 hours., Drain and discard marinade. Alternately thread the shrimp, pineapple, green pepper and onion on eight metal or soaked wooden skewers., Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill kabobs, covered, over medium heat or broil 4 in. from the heat for 5 minutes on each side or until shrimp turn pink, basting occasionally with reserved sauce. Serve with rice.
Nutrition Facts : Calories 428 calories, Fat 6g fat (1g saturated fat), Cholesterol 161mg cholesterol, Sodium 775mg sodium, Carbohydrate 71g carbohydrate (0 sugars, Fiber 4g fiber), Protein 23g protein. Diabetic Exchanges
GRILLED MEDITERRANEAN CHICKEN VEGETABLE KABOBS
Fun and tasty! A rosemary-lemon marinade gives these grilled kabobs loads of flavor.
Provided by Betty Crocker Kitchens
Categories Entree
Time 55m
Yield 4
Number Of Ingredients 12
Steps:
- In shallow glass or plastic bowl, or resealable food-storage plastic bag, mix all marinade ingredients. Add chicken, stirring to coat with marinade. Cover dish or seal bag; refrigerate, stirring occasionally, at least 30 minutes but no longer than 6 hours.
- Heat coals or gas grill for direct heat. Remove chicken from marinade; reserve marinade. Thread chicken, bell pepper, zucchini and onion alternately on each of four 15-inch metal skewers, leaving about 1/4-inch space between each piece. Brush vegetables with marinade.
- Cover and grill kabobs over medium heat 10 to 15 minutes, turning and brushing frequently with marinade, until chicken is no longer pink in center. Add asparagus to grill for last 5 minutes of grilling, turning occasionally, until crisp-tender. Discard any remaining marinade.
- Sprinkle feta cheese over kabobs. Serve kabobs with asparagus.
Nutrition Facts : Calories 280, Carbohydrate 10 g, Cholesterol 75 mg, Fat 1, Fiber 3 g, Protein 29 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 370 mg
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