Seafood Kebabs on Forbidden Rice
The early Persians were onto something. Skewered meats, seafoods and vegetables deftly seasoned and grilled or broiled to perfection are easy to whip up and always a hit. The variations on these Alaskan seafood kebabs are endless.
We seasoned ours with a mixture of ginger, toasted sesame seeds, black sesame seeds, sea salt, sugar, garlic, pepper and a sprinkle of toasted coconut. Add a little soy sauce, too, and serve on a bed of nutrition-packed forbidden rice.
A dash or two each of
ginger (freshly grated or powdered)
toasted sesame seeds
black sesame seeds
ground peppers such as chipotle or cayenne
garlic (fresh chopped fine or powdered)
seafood such as chunks of salmon or other fish, whole scallops, prawns, etc.
vegetables such as cherry tomatoes, artichoke hearts, bell pepper, etc.
Place broiler pan in oven and preheat on broil, or fire up grill.
Combine ingredients in a mixing bowl and mix to thoroughly coat seafood and vegetables.
Put food on skewers and place on preheated broiling pan or on hot grill. Cook for about 5 to 10 minutes, turning once or twice.
About Barbra and Jack Donachy
I’ve always wanted to be a photographer and a traveler. I have arrived. I get to be outside in one of the most beautiful places in the world… Alaska! In this amazing state, the word “awesome” exists in its intended form. As I travel around Alaska, I am constantly awe-struck.
When I was in third grade, I read Call of the Wild thirteen consecutive times. Not the real version. The version I had was in a volume titled Reader’s Digest Best Loved Books for Young Readers. No matter. For half a year of my life, I was Buck. So began a love affair with a place I’d never seen – Alaska.