There’s something about the smell of kabobs on a smokey grill that brings people together. This recipe is perfect for a light, yet full flavored grilled lunch by the pool, lake or on the porch at sunset.
Seafood can get expensive when eating out at restaurants, but this recipe feeds six people for about $5 per person. If that’s too much, switch out the sea scallops with cod or another white fish for the price of about $3-$4 per person! Delicious meal, for a delicious price!!!!
Pair this recipe with corn on the cob for a lunch setting, or over a serving of brown rice, for a nice dinner! Garnish with a lemon, and chives.
Sea Scallops (1 bag frozen, or fresh from the seafood department at your grocery store)
Large Raw Shrimp (1 bag frozen, or fresh from the seafood department at your grocery store)
1 Package- White Mushrooms
1- Sweet Onion
1 Jar- Teriyaki Sauce
Directions: Cut the vegetables into bite size pieces; keep them similar in size for equal cooking times. Thaw the frozen, or fresh scallops and shrimp before skewering. If the scallops are extra large, feel free to cut them in half to get more yield. Skewer all the ingredients on metal or wooden sticks. If you use wood, make sure to soak them in water before skewering to avoid them burning on the grill. With a basting brush, gently brush the teriyaki sauce over the skewers. Grill the skewers on Medium heat for 4-6 minutes on each side. Use the leftover teriyaki sauce for dipping! Enjoy!
Tips on grilling corn:
Peel back the husk from the corn, without removing completely. Take out the silks and lather the corn with butter, chili powder, pepper, and garlic powder before covering the corn with the husk again. For more tender corn, wrap it in aluminum foil before placing on the grill to keep the heat in better. Grill for 15-20 minutes on medium to high heat rotating the corn periodically. Enjoy!!!
- ~ How to: Properly Skewer Food for Grilling Kabobs ~ (kitchenencounters.typepad.com)
- Grilled Shrimp and Scallop Fajitas (relish.com)