Rating: 5 stars
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Grab the skewers, fire up the grill, and enjoy these easy and delicious kabobs, great for any night of the week. Round out the meal with grilled pita wedges and deli tabbouleh salad.

Vanessa McNeil Rocchio
Recipe by Southern Living June 2012

Gallery

Jennifer Davick; Prop Styling: Buffy Hargett

Recipe Summary

Yield:
Makes 4 to 6 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat grill to 350° to 400° (medium-high) heat. Snap off and discard tough ends of asparagus. Cut asparagus into 2-inch pieces. Thread scallops alternately with asparagus pieces onto each skewer. Brush with olive oil.

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  • Grill kabobs, covered with grill lid, 2 1/2 minutes on each side or just until scallops are opaque. Sprinkle with salt to taste. Serve kabobs with lemon wedges.

  • Note: We tested with Benissimo Mediterranean Garlic Gourmet oil.

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