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Seafood Kebabs

Everyone loves a good kebab. The trick for great ones is to make sure meat and vegetables are cut into equal-size pieces before skewering so that everything has a chance to cook evenly.

Prep Time

        Prep time: 12 minutes
        Chill time: 30 minutes
        Cook time: 12 minutes
        Yield: Serves 6


    •    1/4 tsp salt
    •    1/4 cup olive oil
    •    1/4 tsp black pepper
    •    12 large sea scallops
    •    1/2 tsp ground cumin
    •    1/2 cup fresh orange juice
    •    2 tbsps apple cider vinegar
    •    12 wooden or metal skewers
    •    1 tsp minced chipotle peppers in adobo sauce
    •    12 ounces smoked sausage, sliced into pieces
    •    12 large shrimp, peeled and deveined with tails intact
    •    12 ounces snapper or other firm-fleshed fish, cut into pieces
    •    1/2 red bell pepper and 1/2 green bell pepper, cut into pieces


  1. Soak wooden skewers in water 30 minutes.
  2. Combine orange juice and next 6 ingredients in a bowl; set aside.
  3. Thread seafood, sausage, and bell peppers on skewers; place in a shallow roasting pan. Pour half of the orange juice mixture over the skewers, and chill 30 minutes.
  4. Preheat grill to medium-high heat (350° to 400°). Grill kebabs, turning and basting with remaining orange juice mixture, 12 minutes or until done.

This great family recipe is thanks to My Recipes at


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