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    You are in: Home / Recipes / Seafood-Sausage Kabobs Recipe
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    Seafood-Sausage Kabobs

    Seafood-Sausage Kabobs. Photo by JackieOhNo!

    1/1 Photo of Seafood-Sausage Kabobs

    Total Time:

    Prep Time:

    Cook Time:

    38 mins

    30 mins

    8 mins

    JackieOhNo!'s Note:

    From "A Knockout Kabob Party", Good Food Magazine, September 1986. Prep time does not include marinating time. The directions are for cooking under the broiler but, obviously, they would be just as good on the grill.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Make marinade: Whisk oil, lemon juice, garlic, cumin, tarragon, salt, and pepper in large bowl. Add shrimp and scallops; toss to coat. Refrigerate covered, turning seafood occasionally, at least 1 hour.
    2. 2
      Line broiler pan with aluminum foil. Heat broiler.
    3. 3
      Drain seafood, reserving marinade. Thread 8 metal skewers alternately with zucchini, shrimp, kielbasa, and scallops.
    4. 4
      Place skewers on broiler pan and brush kabobs with marinade.
    5. 5
      Broil kabobs 3 inches from heat, turning and basting frequently with marinade, until outside of seafood is slightly charred and centers are opaque, 7-8 minutes.
    6. 6
      Serve hot.

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    Ratings & Reviews:

    • on July 16, 2012

      55

      We really enjoyed these! I used a bit less shrimp than called for and used fresh tarragon but otherwise made as directed. Served with some frozen mixed veggies. Very good and easy too!

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Seafood-Sausage Kabobs

    Serving Size: 1 (256 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 346.6
     
    Calories from Fat 212
    61%
    Total Fat 23.5 g
    36%
    Saturated Fat 6.3 g
    31%
    Cholesterol 158.4 mg
    52%
    Sodium 1512.2 mg
    63%
    Total Carbohydrate 6.6 g
    2%
    Dietary Fiber 0.5 g
    2%
    Sugars 2.1 g
    8%
    Protein 26.0 g
    52%

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