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Apricot Tango Seafood Kabobs

Prep Time

40 minutes

Cook Time

8 minutes

Total Time

48 minutes

Serves

6 People

Ingredients

Recipe makes 6 Servings

12 Oz Tuna Loin Fillet

12 Oz Central Market Sea Scallops

1 cup(s) Fischer & Weiser Apricot Tango Dipping Sauce

.6600 cup(s) pineapple, sliced

1/8 Tsp sea salt

1/8 Tsp ground black pepper

1 red bell pepper, seeds & stems removed

1 sweet onion, sliced

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Instructions

Cut tuna into 1-inch cubes and cut scallops in half; place in a large zip-close plastic bag.

Add dipping sauce and toss to coat.

Set aside to marinate for 20-30 minutes.

Meanwhile, heat charcoal for 30 minutes or heat gas grill on high for 10 minutes with lid closed.

Cut pineapple slices into 1-inch cubes.

Thread tuna, scallops and pineapple alternately onto skewers; leave a 1/4 inch space between pieces.

Season kebabs with salt and pepper.

Grill kebabs 4-8 minutes; turn as often as needed to prevent over-browning.

Baste with additional sauce after turning.

Grill pepper and onion slices about 5 minutes per side; baste both sides generously with sauce during cooking.

Season with salt and pepper and serve.

Source:

H-E-B

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