Seafood-Sausage Kabobs
"From "A Knockout Kabob Party", Good Food Magazine, September 1986. Prep time does not include marinating time. The directions are for cooking under the broiler but, obviously, they would be just as good on the grill."
photo by JackieOhNo!
- Ready In:
- 38mins
- Ingredients:
- 11
- Serves:
-
8
ingredients
- 1⁄4 cup olive oil
- 1⁄4 cup fresh lemon juice
- 3 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon dried tarragon
- 1 teaspoon salt
- 1⁄2 teaspoon fresh ground pepper
- 1 1⁄2 lbs large shrimp, peeled and deveined
- 1 lb sea scallops
- 1 large zucchini, scrubbed, cut into 1/2-inch slices
- 1 lb kielbasa, cut diagonally into 1/2-inch slices (or chorizo)
directions
- Make marinade: Whisk oil, lemon juice, garlic, cumin, tarragon, salt, and pepper in large bowl. Add shrimp and scallops; toss to coat. Refrigerate covered, turning seafood occasionally, at least 1 hour.
- Line broiler pan with aluminum foil. Heat broiler.
- Drain seafood, reserving marinade. Thread 8 metal skewers alternately with zucchini, shrimp, kielbasa, and scallops.
- Place skewers on broiler pan and brush kabobs with marinade.
- Broil kabobs 3 inches from heat, turning and basting frequently with marinade, until outside of seafood is slightly charred and centers are opaque, 7-8 minutes.
- Serve hot.
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Reviews
-
We really enjoyed these! I used a bit less shrimp than called for and used fresh tarragon but otherwise made as directed. Served with some frozen mixed veggies. Very good and easy too!
RECIPE SUBMITTED BY
JackieOhNo!
Stormville, New York
I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!
