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.