Lunch: Seafood Kebabs with Bean and Tomato Salad

Recipe by Wendy Kalen Unlike most seafood, shrimp and swordfish have the right texture to hold their own on a kebab—and against big aromatic flavors from lemons, scallions, parsley, sage, thyme and rosemary.

This recipe includes superfoods such as:

Lemon

Health benefits of Seafood Kebabs with Bean and Tomato Salad

Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to. Lemons are also rich in vitamin C, flavonoids, and other antioxidants. They can potentially support the immune system and have other health benefits. Lemons also have a low glycemic index, so they should not cause a rapid rise in blood sugar when consumed in natural form.

Ingredients

1/4 c. olive oil
2 tsp. freshly grated lemon peel
1/4 c. fresh lemon juice
3/4 tsp. salt
1/2 tsp. Freshly ground pepper
1 bunch scallions, bottom ends cut in 32 pieces
1 tbsp. chopped fresh sage leaves or 1 tsp dried
2 tsp. chopped fresh thyme leaves or 1 tsp dried
1 tsp. chopped fresh rosemary leaves or 1 ⁄2 tsp dried
16 large peeled and deveined shrimp
8 oz. swordfish steak
16 small white mushrooms

Instructions

Heat outdoor grill. Have ready eight 10-in. or longer skewers (see Note).
Put olive oil, lemon peel and juice, and salt and pepper in a large bowl; whisk to blend. Remove and reserve 2 Tbsp. To mixture remaining in bowl, add chopped scallion greens and herbs. Add scallion pieces, shrimp, swordfish and mushrooms; stir to coat. Marinate while making the salad.
Put ingredients in a serving bowl. Add reserved Marinade/Dressing; stir gently to mix and coat.
On each skewer, alternately thread 2 each mushrooms, swordfish chunks and shrimp and 4 pieces of scallion. Grill 10 minutes, turning once, or until just cooked through. Serve with salad.