Cuisinart GC-17N manual Kebabs Vegetable

13

. scallops the of tops the over drizzle or sauce dipping
a as serve and butter the melt also can You.butter herb lemon
the with dot and tray serving a on scallops the place serve, To	. 6
. reserve combined; thoroughly until Process.blade chopping
the with fitted Chopper Mini ®Cuisinart a of bowl work the into zest
lemon and parsley butter, the put cooking, are scallops the While	. 5
. opaque fully are scallops until or minutes, 20 about for Cook	4
. booklet instruction
the of 5 page on instructed as skewers Fit.skewer per wedges
lemon 4 and scallops 3 have should You.scallop a then and
wedge lemon one with starting scallops, marinated and wedges
lemon the with alternating skewers, provided the of four Thread	. 3
. High to Centro Grill ®Griddler ®Cuisinart the preheat
marinating, completed have scallops the before minutes 10 About	. 2
.hour 1 about for refrigerator the in marinate let wrap; plastic with
bowl the Cover.mixture juice lemon the with toss and bowl mixing
oil olive the in whisk Gradually.pepperlarge a
and salt the with together juice lemon the whisk bowl, small a In	.1
wedges small 24 into cut lemons,	2
zest lemon teaspoon	1
parsley cup	³
	¹∕
pieces inch-½ into cut and
temperature room butter, unsalted tablespoons	6
dry patted and well rinsed scallops, sea large	12
oil olive virgin extra tablespoons	2
pepper black ground freshly teaspoon	½
salt sea teaspoon	¾
juice lemon fresh tablespoons	2
servings course first 6 or servings, course main 3 Makes

		1g fiber • 25mg .calc • 217mg .sod • 33mg .chol •
		2g fat .sat • 10g fat • 14g .pro • 4g .carb • fat) from (56% 161 Calories
		serving: per information Nutritional
		. cooked
		fully is chicken until or minutes, 26 to 24 for cook skewers Let	. 5
		. booklet instruction the of 5 page on instructed as
.	place into skewers Fit.skewers provided the of six onto vegetables
		and chicken the Thread.High to Centro Grill ®Griddler ®Cuisinart
	the preheat marinating, completed has chicken before minutes Ten		4 .
		. hours 2 to 1
	for refrigerator the in marinate let wrap; plastic with bowl the Cover
		. rub and juice lime oil, vegetables, the with toss and bowl mixing
		large a into Put.towels paper with dry pat and chicken the Rinse	. 3
		. place cool
		dry, a in Store.jar glass sealed a in contain or immediately Use	. 2
		. combine to Stir
	.	bowl small a into ingredients rub spice all Put.rub spice Prepare	.1
into scallops the Put.
		juice lime fresh tablespoons	2½
		oil olive cup	¼
		diameter) in inches 2 to (1 mushrooms small	6
		pieces inch-one 12 into cut squash, winter ounces	6
		pieces inch-one 12 into cut pepper, bell medium	1
	pieces inch-two 12 into cut chicken, boneless skinless, pound		¾
		pepper black ground freshly teaspoon	¼
		salt kosher or sea teaspoon	½
		cayenne pinch
		cinnamon ground teaspoon	½
		coriander ground teaspoon	¼
		cumin ground teaspoon	¾
		Rub Spice

.side the on serve and	servings 6 Makes
butter the for oil olive virgin extra substitute meal, lighter a for
looking you’re if but luxurious, and rich dish this makes butter The	Kebabs Vegetable and
Butter Herb Lemon with Scallops	Chicken Spiced Eastern Middle