Ingredients
- 1 tbsp olive oil
- 1 clove garlic, minced
- 1 tsp paprika
- 3/4 tsp pepper (approx)
- 1/2 tsp dry mustard
- 1/2 tsp dried oregano
- 1/2 tsp chili powder
- 1/4 tsp salt
- Pinch cayenne pepper
- 1 lb salmon fillet, skinned
- 1 lb sea scallops
Steps
- In bowl, stir together oil, garlic, paprika, 3/4 tsp pepper, mustard, oregano, chili powder, 1/4 tsp salt and cayenne pepper.
- Cut salmon into 1-1/2 -inch (4 cm) 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.
