Grilled Seafood Kabobs

Grilled Seafood Kabobs

Kabobs (aka Kebobs) or brochettes are popular all around the world, but strangely, not so widely eaten here in the U.S. Try this variation and I think you'll become a kabob believer!

Kabob Ingredients:

About 1 lb fresh whole fillet of tuna or salmon, cut into small pieces large enough to be placed on a skewer.

Sea scallops, 2 per kabob (if frozen, thaw in the refrigerator the night before using.)

Large peeled & deveined shrimp, tail on or off, your preference, 2 per kabob

1 each medium red, yellow and orange bell pepper, 3 pieces of each per kabob

1 large Vidalia onion, quartered, the separated into sections large enough to be placed on a skewer, 2 per kabob (Save one small piece for marinade)

Marinade ingredients:

½ C. olive oil

1 t. ground chili pepper, (mild or hot, your preference)

1 t ground or minced fresh cilantro leaves

3 t minced garlic, or 3 cloves minced

Juice of 1 each lemon and lime

2 small shallots, diced fine

1 t sea salt (sub Kosher if desired)

3 drops Tabasco

2 oz crushed sun-dried tomato

2 T finely diced Vidalia onion (see above)

¼ C. white wine vinegar

Preparation:

Place alternating pieces of fish, scallops, shrimp, peppers and onions on a long (12" or longer) skewer. Figure two skewers per serving. You can usually get 2 each shrimp, fish & scallops per skewer. Use onions and peppers to separate sections with 1 each piece of fish, scallop and shrimp per section.

To make the marinade combine all the marinade ingredients and shake or blend well. Pour in a long, flat pan, (like a cake pan), and allow to sit in the refrigerator until needed.

Place the skewers in the marinade, carefully making sure each kabob is well-coated on all sides. Marinate for about 4 hours in the refrigerator, turning occasionally. Each side of the kabob should be in the marinade at least twice.

Fire up the grill and broil the kabobs for about 7 minutes on each side or until the seafood is done. Avoid overcooking. Kabobs can be served with rice or cuscus.

Curried Rice:

I happen to like curried rice with this delicious meal, so here is a quick recipe for it!

Basmati rice, enough for 4 servings. Follow instructions and cook until tender but still slightly firm (al dente)

1 can diced tomatoes

Curry to taste (add in ¼ t amounts until to taste)

¼ C. brown sugar (more if desired, add to your own taste.)

Pinch Sea salt (sub Kosher if desired)

Minced fresh parsley or cilantro, your choice

¼ C. olive oil

In a large frying pan add oil, drained can of diced tomato, or dice and drain three or four medium sized Roma tomatoes. Add curry, parsley and salt to taste. Warm until it begins to bubble, and then allow to simmer and reduce. It should reduce quite a bit, but still retain enough fluidity to pour over the rice. Tomatoes should become well dissolved in the mix.

Some people prefer to use red sauce for pasta (Again, I hate to call it spaghetti sauce!) instead of the curry red sauce. You can doctor up the red sauce however you please. Your choice; either way it is delicious!