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Seafood Kebabs with Salad

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Seafood Kebabs with Salad
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 38 min.
Ready in
Calories:
600
calories
Calories
0
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Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie600 kcal(29 %)
Protein32.14 g(33 %)
Fat46.55 g(40 %)
Carbohydrates18.14 g(12 %)
Sugar added0 g(0 %)
Roughage3.33 g(11 %)
Vitamin A1,434.75 mg(179,344 %)
Vitamin D0.02 μg(0 %)
Vitamin E1.25 mg(10 %)
Vitamin B₁0.19 mg(19 %)
Vitamin B₂0.17 mg(15 %)
Niacin7.4 mg(62 %)
Vitamin B₆0.35 mg(25 %)
Folate247.54 μg(83 %)
Pantothenic acid0.86 mg(14 %)
Biotin3.82 μg(8 %)
Vitamin B₁₂2.82 μg(94 %)
Vitamin C12.13 mg(13 %)
Potassium841.11 mg(21 %)
Calcium110.15 mg(11 %)
Magnesium83.15 mg(28 %)
Iron2.62 mg(17 %)
Iodine5.16 μg(3 %)
Zinc2.75 mg(34 %)
Saturated fatty acids9.23 g
Cholesterol108.18 mg
Author of this recipe:

Ingredients

for
4
Ingredients
8
Scallop (halved horizontally)
16
King prawn (peeled up to the tails, entrails removed)
4 tablespoons
6 tablespoons
2
Garlic cloves (crushed)
For the salad
2 slices
white Bread (crusts cut off and diced)
2 tablespoons
3 tablespoons
5 tablespoons
1
Romaine lettuce (torn into bite-sized pieces)
½
Radicchio (torn into bite-sized pieces)

Preparation steps

1.
Skewer four scallop halves onto a kebab stick and skewer four prawns onto another kebab stick.
2.
Mix together the lemon juice and the olive oil and stir in the garlic. Season with salt and ground black pepper.
3.
Brush the kebabs with the marinade and place on hot grill on a sheet of aluminium foil and grill, turning occasionally, for around 6-8 minutes. Brush with the marinade every now and then.
4.
Toast the diced bread in hot butter and dry on kitchen paper. Mix together the vinegar and oil and season with salt and ground black pepper. Mix with the lettuce and the radicchio, arrange on plates, sprinkle the croutons on top and serve with the kebabs.