Herbed Seafood Skewers

These well-seasoned kabobs are great even over an open campfire.


4 servings


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


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 to 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, dip a paper towel in cooking oil and lightly coat the grill rack. Grill, covered, over medium heat or broil 4 inches from the heat for 6 to 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.

Preparation Time: 30 minutes + marinating
Grill Time: 10 minutes

Nutritional Information

2 skewers (calculated without rice) equals 217 calories, 10 g fat (1 g saturated fat), 120 mg cholesterol, 684 mg sodium, 10 g carbohydrate, 3 g fiber, 22 g protein. Diabetic Exchanges: 3 lean meat, 2 vegetable.

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