Greek Rosemary Skewer Seafood Kabob

• 1/4 cup Olive Oil
• 2 cloves garlic
• 2 1/2 teaspoons Florida Greek Guy Fish Blend
• 1/2 teaspoon Greek Oregano
• 1 1/2 pounds Tuna filets
• 1 cube red bell pepper
• 1/2 pound shrimp
• 6 ounces scallops
• 1/4 cup lemon

1. Step 1 In large glass dish, mix lemon juice, olive oil, minced garlic, spices and Greek Oregano.
2. Step 2 Add Cubed fish, skewered sized bell pepper, shrimp and scallops. Mix to coat well.
3. Step 3 Cover dish and let marinate 15 to 30 minutes in refrigerator
4. Step 4 Remove leaves from Rosemary branches up to the last inch at the top, thread fish cubes alternating with bell pepper, shrimp and scallops on to the branches.
5. Step 5 Fire up the grill to a medium heat. I prefer lump charcoal but gas is great as well.
6. Step 6 Put skewers on oiled grill when ready and cover.
7. Step 7 Cook 6 to 8 minutes or until fish begins to flake easily with fork. Flip skewers mid way through cooking time and baste with marinade.
8. Step 8 Serve with lemon quarters and Enjoy!!!

olive oil, garlic, guy, oregano, filets, red bell pepper, shrimp, scallops, lemon

Taken from www.epicurious.com/recipes/member/views/greek-rosemary-skewer-seafood-kabob-593484f5051f6e1efc1c8d03 (may not work)