Rating: 3 stars
6 Ratings
  • 1 star values: 1
  • 2 star values: 0
  • 3 star values: 3
  • 4 star values: 1
  • 5 star values: 1

The pestolike marinade would also work well on chicken breasts or scallops.

David Bonom
Recipe by Cooking Light July 2008

Gallery

Credit: Randy Mayor; Styling: Jan Gautro

Recipe Summary

prep:
43 mins
total:
43 mins
Yield:
4 servings (serving size: 1 kebab)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Prepare grill to medium-high heat.

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  • Place first 6 ingredients in a blender or small food processor; add 2 teaspoons oil. Process until smooth. Transfer basil mixture to a medium bowl. Add shrimp to bowl; toss well to coat. Let stand at room temperature 15 minutes.

  • Thread 6 shrimp and 5 zucchini slices alternately onto each of 4 (12-inch) skewers. Drizzle kebabs evenly with remaining 2 teaspoons oil. Place kebabs on grill rack coated with cooking spray; grill 3 minutes on each side or until done. Sprinkle evenly with salt and pepper.

Nutrition Facts

235 calories; calories from fat 30%; fat 7.8g; saturated fat 1.3g; mono fat 3.8g; poly fat 1.9g; protein 35.5g; carbohydrates 4.7g; fiber 1g; cholesterol 259mg; iron 4.7mg; sodium 555mg; calcium 113mg.
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