Ingredients
-
1/4 cup olive oil
-
2 garlic cloves, finely chopped
-
2 teaspoons fresh thyme, chopped
-
1/4 teaspoon salt
-
1/4 teaspoon fresh black pepper
-
1/4 teaspoon dried marjoram (or oregano)
-
2 salmon fillets, without skin, cut in 1 inch cubes (6 ounces each)
-
8 large shrimp, shelled and deveined
-
6 ounces scallops
-
lemon, quarters
-
1/2 green bell pepper, cut in 1 inch cubes
Instructions
- In a large glass dish not too deep, mix oil, garlic, thyme, salt, pepper and marjoram.
- Add salmon, bell pepper, shrimp and scallops and mix to coat well.
- Cover the dish with saran wrap and let marinate 15 to 30 minutes in the fridge.
- On 8 metal skewers or 8 wood skewers previously soaked in water, thread salmon cubes alternating with the bell pepper, shrimps and scallops.
- Set the barbecue to medium heat.
- Put seafood skewers on an oiled grill of the bbq and close the cover.
- Cook 6 to 8 minutes or until salmon flakes easily with a fork (flip the skewers at mid-cooking and baste with marinade).
- Serve the skewers with lemon quarters.