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Friday, May 7, 2010

Teriyaki Seafood Kabobs

This recipe is very versatile. Adjust the seasonings in the teriyaki sauce according to your own preferences. Try adding a little ground ginger or minced garlic.
1/2 pound Sea Scallops
1 (8 oz) Tuna Steak, cut into 1" cubes
1/4 cup Soy or Teriyaki Sauce
1/2 Red Bell Pepper, cut into 1" cubes
1/2 Green Bell Pepper, cut into 1" cubes 
1/4 Vidalia Onion, cut into 1" squares
8 Cherry Tomatoes
Olive Oil
Salt and Pepper

In a medium bowl, toss scallops and tuna with teriyaki sauce.Using long grilling skewers, alternate sea scallops and tuna with the vegetables. Lightly brush the entire kabob with olive oil, sprinkle lighlty with salt and pepper, and grill over medium heat for 4 - 5 minutes per side.  Makes 4 kabobs.

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