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Seafood & Veggie Kabobs Recipe

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This recipe for Seafood & Veggie Kabobs, by , is from Sacred Heart Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Joe Buyoc
Added: Tuesday, August 1, 2006

Category:
Category:

Ingredients:  
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 tbsp. Lemon juice
Salt and pepper

Directions:
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.

For a nice variation, marinate fish and vegetable pieces separately in fat-free Italian dressing for at least 1 hour before skewering.

Number Of Servings:
Number Of Servings:
6 kabobs
Personal Notes:
Personal Notes:
Tip: To cook indoors, lay skewers on cookie sheet and bake at 325 degrees for 25-30 minutes.

 

 

 

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