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Broiled Seafood Kabob

Broiled Seafood Kabob
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Yield: Serves 4.

Parboiling the vegetables first is the secret step in this popular entrée.


  • 12 ounces sea scallops
  • 8 shrimp, peeled but leaving tail shells on
  • 12 ounces haddock
  • 16 chunks onion (parboiled 2 minutes)
  • 16 chunks green peppers (parboiled 2 minutes)


On each of 8 bamboo or stainless steel skewers place 1-1/2 ounces each scallops and haddock, 1 shrimp, and 2 chunks each onion and green pepper, alternating seafood and vegetables on the skewer.



  • 12 ounces beer
  • 1/2 cup salad oil
  • 1 large clove garlic, minced
  • 4 ounces onion, chopped very fine
  • 1/4 cup fresh lemon juice
  • 1 teaspoon salt
  • 1/2 teaspoon fresh ground pepper
  • 1 teaspoon mustard powder


Combine all ingredients, mix well, and pour over kabobs. Marinate for at least 3 hours.

When ready to cook kabobs remove them from marinade and place on a broiler rack with a drip pan under it. Broil 10-12 minutes, turning once. While broiling, baste with butter. Serve 2 skewers on a bed of your favorite rice with drawn butter. Spoon drippings over each kabob.
Updated Tuesday, September 23rd, 2008

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