Asian Style Seafood Kabobs

Asian Style Seafood Kabobs
Asian Style Seafood Kabobs
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Asian Style Seafood Kabobs

  1. 2 swordfish steaks, skin removed & cut into 1" cubes

  2. 1 red bell pepper, cut into 1" chunks

  3. 8 green onions, white part only, cut into 1" pieces

  4. Giant Eagle olive oil cooking spray

  5. Lemon or lime slices

  6. 4 Tbsp. teriyaki sauce (for marinade)

  7. 4 Tbsp. vegetable oil (for marinade)

  8. 1 tsp. sesame oil (for marinade)

  9. 1 Tbsp. freshly grated ginger (for marinade)

  10. 1 garlic clove, minced (for marinade)

  11. Salt & freshly ground pepper (for marinade)

Prep Time: 00:25

Community Rating:

Recipe Author: Giant Eagle
  1. Ingredients & Instructions
  2. Nutritional Information

Ingredients

  • 2 swordfish steaks, skin removed & cut into 1" cubes
  • 1 red bell pepper, cut into 1" chunks
  • 8 green onions, white part only, cut into 1" pieces
  • Giant Eagle olive oil cooking spray
  • Lemon or lime slices
  • 4 Tbsp. teriyaki sauce (for marinade)
  • 4 Tbsp. vegetable oil (for marinade)
  • 1 tsp. sesame oil (for marinade)
  • 1 Tbsp. freshly grated ginger (for marinade)
  • 1 garlic clove, minced (for marinade)
  • Salt & freshly ground pepper (for marinade)

Recipe Directions:

Preheat the grill to high heat. Thread marinated swordfish (or other seafood - see note below), pepper and green onion onto skewers. Spray with olive oil cooking spray, then grill the kabobs over direct high heat for 8 to 10 minutes, turning one quarter-turn every 2 minutes, or until the fish is opaque throughout. Squeeze lemons or limes over kabobs and serve. Notes: Any firm seafood may be substituted for the swordfish. Remove seeds from red bell pepper before preparing kabobs.

Serving per recipe:

4