SHRIMP & SCALLOP KABOBS

Shrimp and Scallop Kabobs

These seafood kabobs are a big hit with everyone who loves spicy food. Don’t forget to use the extra seasoned butter as a dipping sauce! 

• 4 Servings
• Prep/Total Time: 30 min.

20 10 30

Ingredients

• 3/4 cup butter, cubed *id try OLIVE OIL here, to change the fat content and making it better
• 3 teaspoons Cajun seasoning
• 1-1/2 teaspoons hot pepper sauce
• 3/4 teaspoon garlic powder
• 3/4 teaspoon onion powder
• 12 uncooked large shrimp (about 1/2 pound)
• 16 sea scallops (about 2 pounds)

Directions

• In a microwave-safe bowl, melt butter. Stir in the Cajun seasoning, pepper sauce, garlic powder and onion powder; set aside 1/2 cup butter mixture for serving and keep warm.
• Peel and devein shrimp, leaving tails on. On four metal or soaked wooden skewers, alternately thread shrimp and scallops.
• Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill, covered, over medium heat or broil 4 in. from the heat for 3-5 minutes on each side or until shrimp turn pink and scallops are firm and opaque, basting occasionally with butter mixture. Serve with reserved butter. Yield: 4 servings.

Nutrition Facts: 1 kabob with 2 tablespoons sauce equals 

399 calories, 

35 g fat (22 g saturated fat), 

170 mg cholesterol, 

813 mg sodium, 

3 g carbohydrate, 

trace fiber, 

19 g protein.

FRUIT KABOBS W/ COCONUT YOGURT

Fruit Kebabs with Coconut Yogurt

 
Serve these fruit kebabs at your next party.

Try this tip for some extra flavor and crunch: Toast the coconut in the oven until golden brown. Allow coconut to cool, then add to yogurt mixture.

INGREDIENTS
1 1/2 c low-fat vanilla yogurt
1 1/2 T flaked coconut
1 1/2 T reduced-sugar orange marmalade
various fruits: melon, pineapple, apples, pears, blackberries, strawberries, kiwis, etc.
NOTE: If using pear or apple, toss the cut fruit with lemon juice to prevent browning!

DIRECTIONS
Combine the yogurt, coconut and marmalade; cover and chill.
Thread fruits alternately onto 20 (6-inch) wooden skewers.
Serve kebabs with coconut dip on the side.

Serves 20: 1 skewer with 1 tablespoon of yogurt



Number of Servings: 20

Nutritional Info Amount Per Serving: Calories: 42 Total Fat: 0.5g Total Carbs: 9.7g       Dietary Fiber: 1.2mg Protein: 0.9g

HONEY-GLAZED CHICKEN KABOBS

Honey-Glazed Chicken Kabobs Recipe

6 Servings

Prep: 20 min. + marinating Grill: 10 min.

20 10 30

Ingredients

• 2/3 cup reduced-sodium soy sauce
• 2/3 cup honey
• 1/2 cup canola oil
• 1 tablespoon prepared horseradish
• 2 teaspoons steak seasoning
• 2 garlic cloves, minced
• 2 pounds boneless skinless chicken breasts, cut into 1-1/2-inch cubes
• 1 large sweet red pepper, cut into 1-1/2-inch chunks
• 1 large green pepper, cut into 1-1/2-inch chunks
• 1 large onion, cut into 1-1/2-inch wedges

Directions

• In a small bowl, combine the first six ingredients. Pour 1 cup marinade into a large resealable plastic bag; add the chicken. Seal bag and turn to coat; refrigerate for 5-6 hours. Cover and refrigerate remaining marinade.
• Drain and discard marinade. On six metal or soaked wooden skewers, alternately thread chicken and vegetables. Grill, covered, over medium heat for 5-7 minutes on each side or until chicken juices run clear, basting frequently with reserved marinade. Yield: 6 servings.

Nutrition Facts: 1 kabob equals

363 calories, 

22 g fat (2 g saturated fat), 

73 mg cholesterol, 

395 mg sodium,  

14 g carbohydrate, 

1 g fiber, 

28 g protein.

Curried Pork Kabobs

Preparation time: 10 min	Servings: 4
Cooking time: 10 min

Ingredients:

1/4 tsp ground ginger

1/2 tsp cumin seed

1 lb boneless lean pork loin, cut into .5 in. cubes

1/2 tsp turmeric

1 tbsp coriander seed, ground

2 tbsp orange juice

1 cup lowfat yogurt

4 skewers, (If using bamboo skewers, soak in cold water 1 hour before using.)

Cooking Directions:

Combine first 6 ingredients and salt to taste in a shallow bowl. Blend well. Add pork cubes and stir to coat. Cover and marinate in refrigerate 4-24 hours. Prepare grill (medium hot coals). Remove pork from marinade and pat dry with paper towels. Discard marinade. Skewer pork evenly on skewers. Grill about 10 minutes over medium hot coals, turning frequently, until nicely browned. 

Nutrition Facts

Calories 240

% Calories From Fat 31.5%

Total Fat 8.4g

Saturated Fats 2.8g

Mono-unsaturated Fats 3.3g

Poly-unsaturated Fats 0.8g

Cholesterol 93mg

Sodium 97mg

Total Carbohydrates 6.2g

Dietary Fiber 0.6g

Sugar 5g

Protein 34g