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Beef cubes, thick slices of corn on the cob, and peppers sizzle on the skewer in these Asian-marinated kabobs.
Tip: If using wooden skewers, soak them in water at least 30 minutes before using. It also is helpful to pierce the corn first with a metal skewer or a paring knife before threading it onto a wooden skewer.
Juicy chicken breasts, button mushrooms, and firm, ripe plums or peaches make this a light and tasty summer treat. With just 244 calories and 8 grams of fat per serving, they can be savored without hesitation.
This vegetarian kabob features extra-firm tofu, fresh pineapple, and Jamaican jerk seasoning for a tangy take on a backyard standard.
Tip: Cut ingredients to approximately the same size. When all ingredients are similar in size, they finish cooking at the same time.
Six minutes on the grill is all it takes to cook an omega-3-rich salmon dinner, complete with a honeydew, lime, and sweet pepper marinade.
Tip: To make threading salmon on skewers easier, leave the skin on and use the freshest possible fish.
Tip: To save time, check your supermarket or local fish market to see if it carries peeled and deveined cooked shrimp.
You won't believe a dish this healthy is packed with so much flavor until you take your first spicy bite. Sea scallops measure about 1-1/2 inches in diameter and will take in all the flavor of the vegetables you grill with them.
Tip: If you're using foods that tend to spin on a single skewer, such as shrimp, use two skewers. Space skewers about 1/4 inch apart and thread food on both skewers so the food can be easily flipped for even doneness.