Festive Kabobs

Ring in the new year with festive kabobs. They can be prepared in advance, making them a perfect crowd pleaser while keeping you out of the kitchen so that you can enjoy your guests. You can also get creative and switch out ingredients if there’s something you’d like to add or leave off.


  • 1⁄2 large yellow pepper, washed, cored, seeded and cut in 1-inch squares
  • 1⁄2 large red pepper, washed, cored, seeded and cut in 1-inch squares
  • 1 cup mushrooms
  • 1⁄2 cup yellow squash
  • 1⁄2 small red onion, peeled, quartered and separated in layers
  • 20 sea scallops (or other)
  • Olive oil
  • Salt and pepper


Set the EGG for direct cooking at 350°F/177°C.

Prepare kabobs by altering vegetables and scallops on Flexible Skewers.

Drizzle kabobs lightly with olive oil and season with salt and pepper.

Place kabobs on cooking grid and grill for about 10 minutes, or until scallops are cooked through. Do not overcook or scallops may become tough.

Transfer to clean platter; let rest at least 2 min. Serve over rice.

Serves 4.

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