This is a good summer dish you can cook on the grill. Loma Linda or Worthington Skallops, fried up the way we showed you last week form the protein part of these vegetarian kebabs. There are a lot of permutations and you can use whatever vegetables pop your cork and it'll probably be fine. Here I've offered some suggestions.
- Loma Linda or Worthington Skallops pan fried with cornmeal coating
- Green, red, and/or yellow bell peppers. Just about any peppers you like will do.
- Sweet onion cut in large chunks
- Pineapple (for a sweet tang to your kebabs)
- Medium to large mushrooms
- Black olives
- Other raw vegetables you like and can manage to get on a skewer
- Seasoning you like
- Wooden kebab skewers
- Prepare the Skallops so they are already cooked.
- Alternately skewer veggies, fruit and Skallops on wooden kebab skewers
- Sprinkle seasonings you like over the kebabs. Some nice combo seasonings are available to give you anything from a Cajun to Mexican to Italian seasonings or simple seasoned salt.
- Place skewers in your barbecue grill or grill them in the oven until the veggies begin to soften. Watch them close so that the edges or the Skallops don't get singed.
- Remove when done and serve.
Serve Skallop-kebabs on a bed of rice or with potato salad, macaroni salad or whatever starches you like. Set out some sauces like sweet and sour, teriyaki, ranch dressing, barbecue sauce or something more haute cuisine if you desire - anything that makes you happy. Kebabs are great grilled over charcoal and give you something to grill now that you've become a vegetarian.