Seafood Kebabs with Bean and Tomato Salad
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
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.
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.
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