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Compliments of Diana Dyer, MS, RD

Seafood Kabobs

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!