INGREDIENTS

INSTRUCTIONS

MARINADE
Preparation: SOAK 12 bamboo skewers in water.
1. Prepare marinade in blender on HIGH for 1 min.; use half as marinade
and reserve rest for later basting.
2. Cut chicken breast into 6 equal 1 1/2-in. pieces. Rinse 6 sea scallops.
Combine chicken and scallops with 1/2 c. yogurt marinade in a zipper-lock
bag. Massage to coat; refrigerate 1 hr.
3. In a saucepan, over medium-high heat, boil 2 qts. water. Cut potatoes
in half. Peel the carrots and cut three 1 1/2-in. pieces from thick ends.
Trim outer leaves from brussels sprouts; wash sprouts.
Place potato halves in boiling water. After 1 min., add carrot pieces;
1 min. later, add sprouts. Cook vegetables 3 min. Add 6 dried apricots and
6 prunes to the boiling water. Cook 1 min.; drain. Cool on a plate.
4. Wash and trim 1 small yellow squash. Cut into six 3/4-in. slices Cut
six 1 -1/2 in. sweet red bell pepper chunks.
5. Using TWO 6-in. bamboo skewers for each kabob, insert in a parallel
manner, one at a time, 1/4 in. apart, piercing (in order):    carrot
(sideways; across the grain), prune, chicken, squash, red pepper, sprout
(sideways; across the grain), scallop, apricot and potato (round end to
outside). Using the same parallel-skewers method, make 5 more kabobs.
6.  Preheat broiler or grill to HIGH. Spray broiler pan with no-stick
spray. Place 3 to 4 in. from heat. To grill, place kabobs directly on hot
grid.
Baste kabobs with had remaining marinade. Broil 7 to 9 min. (grill 5 to 6
min.). SERVE with Chunky Garden Yogurt Sauce and a salad: Prevention's
Parsley Laden Tabbouleh; Spinach-Yogurt Salad
PANTRY: FATTOUSH - Bread salad, based on a selection of greens and herbs
(purslane, parsley, mint, arugula, sumac) blended with toasted pita bits
and fresh tomatoes. TABBOULEH - Salad of bulgur mixed with chopped
tomatoes, onion, mint, parsley, olive oil and lemon juice.

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