Seafood and Vegetable Kebobs with Tzatziki Time: 30 minutes
6 - 7oz (200 gr) sea scallops
6 - 7oz (200 gr) cleaned, large shrimp (1/2 lb if you need to clean them)
1 lemon
1 red or yellow pepper...or any color you like
1 red onion
6 - 8 large button mushrooms
6 - 8 large cherry tomatoes
2 tbs snipped fresh tarragon
2 tbs snipped fresh chives
2 tbs olive oil
1 tbs lemon juice
1 tsp garlic powder
wooden (or fancy, metal ones) skewers
If using wooden skewers, soak them in water while you do the prep work - minimizes burning opportunities. In large bowl mix 1 tbs tarragon, 1 tbs chives, 1 tbs olive oil, lemon juice and garlic. Add shrimp and scallops, toss well to coat and set aside - refrigerate if not using within 30 minutes - but don't marinate too long or you'll have ceviche. Clean peppers and cut into pieces, roughly 1 1/2 inch (4 cm) square. Peel onion and cut into 6 or 8 wedges, depending on size. Clean mushrooms, removing stem. Cut lemon in half then each half into 8 wedges. When ready to cook thread vegetables on 2 - 4 skewers, alternating peppers, onions, tomatoes and mushrooms. In small bowl mix remaining herbs and oil. Brush oil on vegetables. Thread shrimp, scallops and lemon wedges on another 2 - 4 skewers, alternating. The reason I don't do them all together (which makes a prettier presentation) is that the vegetables need a wee bit longer cooking time and we don't want the seafood overcooked - it can get tough. Cook skewers on barbecue grill, 8 - 10 minutes for vegetables (they should have color but still be kind of crunchy) and 6 - 8 minutes for shrimp and scallops, they should be just opaque. Remove and lay skewers over a platters of couscous and serve with Tzatziki (optional).
Tzatziki Time: 60 minutes
8 oz (250gr) plain yogurt
1/2 cucumber (about 4", 10cm)
1/2 tsp salt
2 tbs olive oil, the good stuff
1 tbs lemon juice
1 clove garlic, crushed or finely chopped
1 tbs snipped fresh dill leaves (weed)
2 tsp fresh snipped chives
Drain yogurt: line a strainer with several layers of paper towels. Note: if you have a 'fine mesh' strainer, lining is not necessary. Spoon yogurt into center and let drain for 30 minutes. Using a spatula, scoop/scrape yogurt into a bowl. Peel cucumber, then finely chop. Add salt, stir well and put into another strainer for 30 minutes. After 30 minutes, wrap the cucumber in a paper towel and squeeze as dry as you can. Put the yogurt into a bowl. Crush or finely mince garlic and add to yogurt. Add cucumber, snipped dill, chives, lemon juice and olive oil. Mix well and refrigerate at least 30 minutes. Serve with kebabs
Cooking for Two? Or more?
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