Preparation:
1. Alternate scallops, mushrooms and tomatoes on 6 skewers; add zucchini piece to end of each kabob.
2. Combine remaining ingredients; brush over kabobs.
3. Grill 3 inches from coals, brushing with remaining sauce until done. Or oven-grill, turning once.
4. Serve on a bed of hot steaming rice, if desired.
NOTE: Fine for dieters! |