Many Years ago my DH came up with these seafood kabobs and they have become a regular in our house esp. for family and friends. It seems labor intensive, but it really isn't, everything can be prepped the day before.

Mike's Seafood Kabobs:
1-1.5 lbs sea scallops (remove feet, marinate over night)
1-1.5 lbs large shrimp (remove shells, devein, marinate overnight)
Andouille sausage partially cooked and cut in chunks
1-2 lbs fillet of beef (partially grilled and cut in chunks)
1-2 green or red bell peppers cut in chunks
Cherry tomatoes

Marinade for Scallops:
2-3 tbsps butter
2-3 cloves of garlic minced
2-3 cups of white rum
S&P
Fresh chives and rosemary minced
Melt butter, add garlic, rum, s&p, and herbs. Mix thoroughly. Add scallops, cover and refrigerate overnight!

Marinade for Shrimp:
Cook 6-8 strips of bacon for the drippings. Add 2-3 tbsps of butter to dippings, heat till melted.
Add: 2 cloves of minced garlic, 2 Tbsps of dijon mustard, fresh gound pepper, 1-2 tbsps of crab boil, fresh minced oregano, basil and tymne. If the mixture is too thick to cover shrimp, add a bit of white wine to thin it out, add shrimp, stir to coat and refrigerate overnight.
Assemble kabobs to your liking alternating with seafood, sausage, fillet and veggies. Grill on an indirect hot grill until seafood is done!

Enjoy
Gina

I have a few recipes we enjoy and I think I may have with me here at the cottage but after seeing the picture of your beautiful town..... I'm not sure I'm talking to you! LOL

Gina - those look delish! Fortunately, I have a sous chef (DH) who does most of the work. LOL

Chase - it really is glorious here, isn't it?

Here are a few of my favourites.

Home Cookin Chapter: Recipes From Thibeault's Table

Beef Tenderloin - Kabobs
========================

2 pounds beef tenderloin, cut into
Cubes (from 1 inch to 2 inches)
2 - 3 cloves of garlic minced
1 large shallot, chopped
2 tablespoons fresh thyme
Chopped/ and/or Rosemary
2 tablespoons fresh parsley
Chopped
1 cup red wine
1/2 cup olive oil
Salt
Black Pepper - Coarsely Ground

2 Green Peppers cut into squares
2 large white onions- cut into 1/4's

(option: Large Cherry Tomatoes)
. Cut beef tenderloin in to nice size cubes.

Mix together all of the other ingredients and marinate the beef for
about 4 to 6 hours.

Par Boil onions and green peppers for less than one minute. Drain and
cool in icewater.

Remove meat from Marinade and thread onto metal or wooden skewers,
placing a piece of green pepper and onion in between each piece of meat.

Grill on high heat. Turn a few times. Tenderloin should be served
rare to medium rare so these do not take long to cook, depending on
your grill.

Home Cookin Chapter: Recipes From Thibeault's Table

Chicken Souvlaki
================

Chicken breasts
Fresh minced garlic
Dried oregano
Lemons
Olive oil
Salt
Pepper
. Cut chicken breasts into 1 inch cubes

Place on wooden Skewers that have been soaked in water (prevents
sticks from burning.. or on metal skewers.

Rub with fresh minced garlic
and dried oregano

Squeese fresh lemons over chicken
and some olive oil

Salt and pepper

Marinate for up to 1 hour. If marinating longer do not add lemon juice
until the last hour. Lemon juice "cooks" the flesh and changes the
texture.

Place on hot grill and turn often until done. Serve with Greek salad
and rice.

NOTE: This recipe works well with Pork (I use Pork Tenderloin) and
with Lamb

Home Cookin Chapter: Recipes From Thibeault's Table

Shish Taouk with Toum (Garlic Sauce)
====================================

Ingredients (around 15 skewers):
1-1/2 kg chicken breast, cut into 1 inch cubes
1 cup olive oil
3 tablespoons dijon or mild mustard
3/4 cup lemon juice
10 crushed garlic cloves
2 tablespoons salt
1 tablespoon white (or black) pepper
2 tablespoons tomato paste
4 tablespoons finely chopped thyme
Mushrooms, (optional but highly recommended)
1 red and/or 1 green pepper (optional but highly recommended)

Emulsify the mustard with the olive oil. This is done by whisking a little bit of olive oil into the mustard and continuing to do so until all the olive oil is incorporated.

Add and whisk the lemon juice, salt, pepper, tomato paste, garlic and thyme until well mixed
Marinate the chicken in the sauce overnight in the fridge.

Skewer the chicken along with pieces of mushroom and red/green pepper and barbecue or grill until done. Dont over cook otherwise the chicken would dry out.

Toum (Garlic Sauce)
Http://chichoskitchen.blogspot.com/2010/04/toum-garlic- lebanese-sauce-recipe.html

Ingredients:
5 cloves of garlic
1 egg white
1 cup of neutral oil (sunflower is fine)
Juice of 1 lemon
A good pinch of salt
1 cup of iced water of which you will use around 2 tbsp

Put the garlic cloves along with salt and 1/4 of the lemon juice in the blender. Blend on medium and scrape the sides down when the garlic goes flying everywhere. Add the egg white and blend on medium.
Add half the oil in bit by bit. A thin stream is not necessary, but dont go crazy. A reasonable, fine, steady pour is good.

At this stage, the emulsification should have taken place. If it hasnt and the sauce looks like it has split, then something has gone wrong. You may need to remove half the amount, add another egg white, whizz away and re-pour what had already split. But if you take it slow without pouring the oil too quickly, it should be fine.

Switch to a slow blend, and add the rest of the lemon juice in slowly too.
Add the rest of the oil in the same fashion.
Add 1 or 2 tbsp of water. You will see the consistency change into something wonderfully creamy and light.

If you like your vegetables cooked longer than they would be without overcooking seafood, lightly blanch or steam them before threading them on the skewer.

These are some of our favs.....

Grilled Lemon Chicken Skewers with Satay Dip
Ingredients
3/4 cup freshly squeezed lemon juice (4 lemons)
3/4 cup good olive oil
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 tablespoon minced fresh thyme leaves, or 1/2 teaspoon dried thyme
2 pounds boneless chicken breasts, halved and skin removed
Satay Dip, recipe follows
Directions
Whisk together the lemon juice, olive oil, salt, pepper, and thyme. Pour over the chicken breasts in a nonreactive bowl. Cover and marinate in the refrigerator for 6 hours or overnight.
Heat a charcoal grill. Grill the chicken breasts for 10 minutes on each side, until just cooked through. Cool slightly and cut diagonally in 1/2-inch-thick slices. Skewer with wooden sticks and serve with Satay Dip.
Satay Dip:
1 tablespoon good olive oil
1 tablespoon dark sesame oil
2/3 cup small-diced red onion (1 small onion)
1 1/2 teaspoons minced garlic (2 cloves)
1 1/2 teaspoons minced fresh ginger root
1/4 teaspoon crushed red pepper flakes
2 tablespoons good red wine vinegar
1/4 cup light brown sugar, packed
2 tablespoons soy sauce
1/2 cup smooth peanut butter
1/4 cup ketchup
2 tablespoons dry sherry
1 1/2 teaspoons freshly squeezed lime juice
Cook the olive oil, sesame oil, red onion, garlic, ginger root, and red pepper flakes in a small, heavy-bottomed pot on medium heat until the onion is transparent, 10 to 15 minutes. Whisk in the vinegar, brown sugar, soy sauce, peanut butter, ketchup, sherry, and lime juice; cook for 1 more minute. Cool and use as a dip for Grilled Lemon Chicken skewers.
Yield: 1 1/2 cups

**************************************************

Hot Spiced Asian BBQ Beef
1 lb sirloin steak
4 tbsp soy sauce
2 tbsp honey
¼ tsp salt
¼ tsp ground ginger
½ tsp crushed red pepper
3 scallions
1 clove garlic
2 tbsp peanut oil

1. Cut steak into 1" cubes
2. In a med bowl, mix the soy, honey, salt, ginger, red pepper.
3. Put the meat in the sauce. Mix well and let sit for at least 15 minutes (up to 1 hour). Take the meat cubes out of the sauce and put them on a broiling rack or skewer them with enough space between each piece so they are not touching. Reserve the sauce. Sometimes I include 1 inch squares of green pepper and onion inbetrween the beef.
4. Cut the scallions into ¼ inch pieces.
5. Crush the garlic and chop very fine.
6. In a small frying pan, heat the oil over medium heat.
7. Add the garlic, stir fry for 1 minute
8. Add the scallions, stir fry 1 minute
9. Add the reserved sauce and bring to a boil. Turn off the heat but keep the sauce in the pan.
10. Broil (or grill) the steak until it is cooked to your liking about 2 4 minutes per side.
11. Arrange the meat on a plate and pour the sauce over the meat. Serve.

Oh my goodness, I see a LOT of kabobs in our near future.
Thanks everyone!

Well the recipes aren't here... :(

One is Chicken Tikka Kebabs done in a yogurt, garlic and lemon marinade with lemon wedges and onions in between. So good, I really must make them again soon......if I only had the recipe! LOL

Also really like pork tenderloin cut in cubes and marinated in soy sauce, honey and garlic for a few hours. Skewered with green peppers, pineapple and onion.

I started kabobing my husbands favorite appetizer..

Chicken cubed "marinated" in brown sugar, chili powder and cayenne, with a strip of partially cooked bacon woven between the cubes and up the skewer.

Good hot, room temp or cold..
If it were just me eating them, I'd add some veggie chunks too..

Ann's Souvlaki is a favorite at our house... and so easy.

When I had really little kids, I would make hot dog bites threaded with tater tots with a spicy red dipping sauce ( comes in a Heinz bottle)....that and some apple sauce made a meal when Mommy and daddy were going out.