swanlogo2.jpg (2420 bytes)Seafood Kabobs

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Adapted from Prevention Magazine's recipe May 2003

  • 3/4 cup low-fat plain yogurt
  • 1/2 cup chopped fresh cilantro
  • 2-3 Tbsp. Garlic Pureé (see below)
  • pinch salt
  • pinch ground red pepper
  • 2 lbs. Arctic Char or salmon filet (cut into 18 cubes, remove the skin)
  • 18 jumbo shrimp (uncooked, remove shell and de-vein)
  • 18 large sea scallops

Garlic Pureé:

  • Peel the cloves from one head of fresh garlic (8-10).
  • Barely cover with water in small saucepan and simmer about 10 minutes.
  • Place cloves and 2 Tbsp. of cooking water into a food processor or blender mini-jar and puree.
  • Add this full amount of garlic pureé to the yogurt. Save any remaining water to use when cooking something else, like the rice.


  • Thread seafood pieces onto skewers for 6-8 servings.
  • Mix remaining ingredients together and baste the seafood, coating evenly.
  • Broil or grill seafood about 10 minutes.
  • If any yogurt sauce remains, baste again when turning the seafood over during the mid-point of cooking.

Yum, yum! It's very likely there will be no left-overs, but if there are, simply serve the chilled seafood the next day over a large bed of dark fresh salad greens. Add a few left-over cut-up veggies/ potatoes with a low-fat salad dressing, and dig in for a fast, easy, healthy, and scrumptious Monday night supper!


In my book, I have included the names of several dozen cookbooks which feature recipes that are compatible with (or that can be modified to fit) the ultra-healthy diet I follow, including some resources which are free.

I am also collecting recipes to include in a future edition of my book as well as to be featured on "Menus and recipes".   I have asked readers to send me any recipes that they have found to be great-tasting and easy to prepare, and that emphasize the nutritional guidelines which are outlined in my book.  I will also consider taking people's favorite "normal" recipes and posting versions which are modified for maximal cancer prevention.

If you have a recipe you wish to submit for possible inclusion in either my book or on this web page, please send it to me.  If the recipe is from a cookbook or other printed source, please include the name, author, and publisher of the source so that I can ask for permission to reprint the recipe.  If it is a recipe you created, or a family favorite, please indicate that, also.

Mail recipes to me at:

Contact Information:
Phone/Fax: 734/996-9260

P.O. Box 130221, Ann Arbor, MI  48113


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