Ingredients:
3 tablespoons olive oil
2 teaspoons paprika
1 tablespoon minced garlic ( or to taste)
1 teaspoon black pepper
1 teaspoon mustard powder
1 teaspoon oregano
1 teaspoon chili powder, can use 1/2 teaspoon more
1/2 teaspoon salt ( or to taste)
1 pinch cayenne pepper
2 lbs salmon fillets, skin removed
2 lbs large scallops
salt and pepper
Directions:
In a bowl mix the olive oil, minced garlic, paprika, mustard powder, oregano, chili powder, black pepper, 1/2 teaspoon salt and cayenne pepper.
Cut the salmon fillets into about the same size as your scallops, then add (only the salmon) to the bowl with spices; toss gently to coat completely on all sides.
In another bowl toss the scallops and cherry tomatoes (if using) with a small amount of olive oil, salt and pepper to taste.
Alternately thread the salmon chunks cherry, tomatoes (if using) and scallops on wooden skewers.
Place the kabobs on a greased grill over medium heat.
Close the lid and grill turning once (about 6-7 minutes (cooking time will vary depending on the size of you salmon and scallops) or until the fish flakes easily.
Servings: 4-6
Time preparation: 20 min.
Time total: 27 min.