Chimichurri Salmon & Scallop Kebobs

Here’s What You Need To Make It:

• 5 Ounces of Salmon
• 4 Ounces of Sea Scallops
• 2 Cups Parsley
• 1 Cup Cilantro
• 1/2 Tsp Red Pepper Flakes
• 3 Tbsp Red Wine Vinegar
• 1/2 Tsp Salt
• 1/2 Tsp Pepper
• 1 Large Clove of Garlic
• 1 Tsp Oregano
• 1/4 to 1/2 Cup Shallot or Red Onion

  • Instructions•

1. Place all ingredients in a food processor and blend until smooth.
2. Place seafood in a plastic bag and pour about 2 – 3 tablespoons of the parsley-cilantro sauce into the bag.
3. Tightly secure the plastic bag and then evenly coat the seafood with the parsley-cilantro mix.
4. Let marinate for at least 10 minutes.
5. Skewer kebob sticks with the seafood.
6. Pre-heat your grill to 350 degrees.
7. When the grill is hot, coat the grill grates with some olive oil or avocado oil and place the skewers onto them.
8. After about four minutes of cooking, carefully flip the kebobs over and cook for another four minutes.
9. Let the kebobs cool and enjoy with a little extra sauce, or as is!