Salmon and Scallop Kabobs
- In bowl, stir together oil, garlic, paprika, pepper, mustard, oregano, chili powder, onion powder, salt and cayenne pepper.
- Cut salmon into 1 1/2 -inch chunks; add to bowl and toss gently to coat evenly. In separate bowl, toss together scallops and pinch each salt and pepper. Alternately thread salmon and scallops onto soaked wooden skewers.
- Place kabobs on greased grill over medium heat; close lid and grill, turning once, until scallops are opaque and fish flakes easily when tested with fork, about 6 minutes.