Greek-Style Seafood Kabobs
Servings: 4
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 323 |
| pro | 26 g |
| total fat | 22 g |
| sat. fat | 4 g |
| carb | 3 g |
| fibre | trace |
| chol | 88 mg |
| sodium | 414 mg |
| % RDI: | - |
| calcium | 4% |
| iron | 10% |
| vit A | 3% |
| vit C | 25% |
| folate | 14% |
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2 skinless centre-cut salmon fillets (6 oz/175 g each)
Half sweet green pepper, cored and seeded
1/4 cup (50 mL) extra-virgin olive oil
2 cloves garlic, minced
2 tsp (10 mL) minced fresh thyme
1/4 tsp (1 mL) each salt, pepper and dried marjoram or oregano
8 raw jumbo shrimp, peeled and deveined
6 oz (175 g) scallops, muscle removed
Lemon wedges
Preparation:
Cut salmon and green pepper into 1-inch (2.5 cm) cubes.
In large bowl, whisk together oil, garlic, thyme, salt, pepper and marjoram; add salmon, green pepper, shrimp and scallops. Cover and marinate for 15 minutes.
Loosely thread seafood and peppers onto 4 metal skewers. Place on greased grill over medium heat; brush with any remaining marinade. Close lid and grill, turning once, until fish flakes easily when tested, 6 to 8 minutes. Serve with lemon.
In large bowl, whisk together oil, garlic, thyme, salt, pepper and marjoram; add salmon, green pepper, shrimp and scallops. Cover and marinate for 15 minutes.
Loosely thread seafood and peppers onto 4 metal skewers. Place on greased grill over medium heat; brush with any remaining marinade. Close lid and grill, turning once, until fish flakes easily when tested, 6 to 8 minutes. Serve with lemon.
Source
Canadian Living Magazine: July 2008
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