For Seafood:
1 lb. fresh swordfish, skin removed, cut in 1-inch chunks
3/4 lb. extra large shrimp, peeled and deveined
1/2 lb. sea scallops, tough outer membrane removed
For Chicken:
2 lb. boneless skinless chicken breast, cut in 1-inch chunks
Vegetables (for both seafood AND chicken):
1 red bell pepper, cut in 1-inch chunks
1 orange bell pepper, cut in 1-inch chunks
1-12 oz. jar marinated artichoke hearts, quartered and drained, marinade reserved
2 lemons, halved
1 T. extra virgin olive oil
1 t. fresh parsley, chopped
Marinade:
1/2 c. extra virgin olive oil
1/2 c. reserved marinade from artichoke hearts
3 cloves garlic, minced
1 T. lemon juice
1 T. red wine vinegar
1 T. fresh parsley, chopped
1 t. fresh oregano, chopped
1 t. fresh mint, chopped
1 t. coarse kosher salt
wood skewers
Soak skewers in water for at least 30 minutes. In a large bowl, whisk together all ingredients for the marinade. Add chicken or seafood to the mixture and allow to marinate at room temperature for 30 minutes. Thread 2 shrimp, 1 scallop and 1 piece of swordfish (or equivilant amount of chicken) to each skewer, along with an artichoke heart and a few bell pepper chunks. You should have enough for at least 8 skewers.
Prepare grill for medium-high direct heat. Place skewers on grill with lemon halves, cut side down. Cover and grill for 5 minutes. Turn skewers and grill for 5 more minutes or until appropriate level of doneness (all seafood should be opaque and shrimp should be pink; chicken should be golden brown on outside and no longer pink on inside). The lemons should be charred. Remove from grill to serving platter.
Place skewers on a platter with grilled lemon halves on the side. Drizzle 1 tablespoon olive oil over seafood and sprinkle with fresh parsley.
Frog’s Leap Sauvignon Blanc.
Eddie’s Recipe Tip:
