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Kabobs
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broiler pan; place broiler pan 9 to 10 inches from source of heat. Broil, turning and basting with reserved marinade frequently, until lamb is cooked to desired doneness.
Pour remaining marinade into small, heavy saucepan; simmer until thick. This makes a teriyaki sauce to serve with kebabs and rice. Yield: about 6 servings.
For a pleasant change of pace try the delectable taste of seafood on a skewer. Fresh or frozen seafood can be used. Trout, scallops, shark, halibut, and oysters are just a few types of seafood whose flavors are enhanced by grilling. Grapefruit wedges, yellow squash, or snow peas team up well with seafood. Here are some other suggestions for seafood kebabs.
Scallop Kebabs
8 pearl white cooking onions
8 large mushrooms
1/2 green pepper, cut into 1-inch squares
1 lb. scallops
8 cherry tomatoes
1/4 cup melted margarine
2tsp. lemon juice
1/4 tsp. fines herbes - pick your favorite
1 clove garlic, minced
1/2 tsp. cayenne pepper
Salt and pepper to taste
Peel onions and cut an X at one end. Bring a medium pot of water to
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