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.
large zucchini, scrubbed, cut into 1/2-inch slices
lb kielbasa, cut diagonally into 1/2-inch slices (or chorizo)
Serving Size: 1 (256) g
Servings Per Recipe:
AMT. PER SERVING% DAILY VALUE
Calories from Fat 212 g61 %
Total Fat 23.6 g36 %
Saturated Fat 6.4 g31 %
Cholesterol 158.4 mg
Sodium 1512.2 mg
Dietary Fiber 0.5 g2 %
Sugars 2.1 g8 %
Protein 26.1 g
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.
Line broiler pan with aluminum foil. Heat broiler.
Drain seafood, reserving marinade. Thread 8 metal skewers alternately with zucchini, shrimp, kielbasa, and scallops.
Place skewers on broiler pan and brush kabobs with marinade.
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.