GOOD TO KNOW Kebabs are a good way to incorporate vegetables into from-the-grill dinners. They also allow you to use a small amount of a high-fat food, such as the chorizo in the pork kebabs, to maximum effect. If using wooden skewers, soak them in water for thirty minutes before grilling.

　　

Ingredients

serves 4

　　Vegetable oil, for grill

　　2 tablespoons honey

　　1/2 navel orange, halved and cut into eight wedges, plus 1/4 cup fresh orange juice

　　8 very thin slices peeled fresh ginger

　　1/2 Kirby cucumber, halved lengthwise and cut into 1/2-inch slices

　　1 pound scallops, tough muscle removed

　　Coarse salt and ground pepper

　　

Step 1

Heat grill to medium; clean and lightly oil hot grates. In a small bowl, combine honey and orange juice.

　　

Step 2

Dividing ingredients evenly, thread orange wedges (through skin), ginger, cucumber, and scallops onto four skewers, beginning and ending with orange wedges; season with salt and pepper. Grill kebabs, covered, until scallops are opaque throughout, 4 to 6 minutes, turning and basting with honey mixture halfway through.

　　

Nutrition Information

Step 3

(Per Serving)

　　

Step 4

Calories: 155

　　

Step 5

Fat: 1g (0.1g Saturated Fat)

　　

Step 6

Protein: 19.6g

　　

Step 7

Carbohydrates: 17g

　　

Step 8

Fiber: 0.7g

　　Everyday Food: Light