Mixed Grill Kabobs Recipe


MethodMain Ingredient


 Unpeeled medium shrimp1⁄2 Pound (Fresh Ones)
 Amberjack fillets1⁄2 Pound (Fillets)
 Tuna steak8 Ounce (1 Standard, 1 Inch Thick)
 Sea scallops1⁄2 Pound
 White wine vinegar2 Tablespoon
 Water2 Tablespoon
 Vegetable oil1 Tablespoon
 Honey4 Teaspoon (1 Tablespoon Plus 1 Teaspoon)
 Prepared horseradish2 Teaspoon
 Minced garlic2 Teaspoon
 Dry mustard2 Teaspoon
 Dried whole thyme2 Teaspoon
 Vegetable cooking spray1

Nutrition Facts

Serving size: Complete recipe

Calories 1280 Calories from Fat 346

% Daily Value*

Total Fat 39 g60.7%

Saturated Fat 6.2 g31.2%

Trans Fat 0 g

Cholesterol 505.8 mg

Sodium 911.7 mg38%

Total Carbohydrates 36 g11.9%

Dietary Fiber 4.4 g17.7%

Sugars 17.5 g

Protein 187 g374%

Vitamin A 117.1% Vitamin C 37.1%

Calcium 41.1% Iron 119%

*Based on a 2000 Calorie diet


Peel and devein shrimp, leaving tails intact.
Cut amberjack and tuna into 8 pieces each.
Place fish, shrimp, and scallops in a shallow dish.
Combine vinegar and next 7 ingredients; pour over shrimp mixture.
Cover and marinate in refrigerator 1 hour, stirring occasionally.
Remove shrimp mixture from marinade, discarding marinade.
Alternate fish, shrimp, and scallops on 8 (10-inch) skewers.
Coat grill rack with cooking spray, and place on grill over medium-hot coals.
Place ka-bobs on rack, and cook 4 to 5 minutes on each side or until fish flakes easily when tested with a fork and scallops are opaque.