1 1/2 pounds shrimp — shelled and deveined
1 1/2 pounds scallops
1/2 cup olive oil
1/4 cup lemon juice — fresh
2 cloves elephant garlic — crushed
salt and pepper 12 whole mushroom — fresh
12 whole scallion — some green
6 whole wheat pita bread
12 bamboo skewers
plain yogurt, guacamole, salsa
Place shrimp and scallops in a shallow ceramic or glass dish. Combine oil, lemo n juice, garlic, salt, and pepper in a small bowl. Blend well and pour over sea food. Cover and marinate two hours in the refrigerator, turning the pieces occa sionally.
Heat coals in barbecue or preheat oven broiler. Pour off marinade from seafood and reserve. Thread shrimp and scallops alternating with vegetables on the skew ers. Place skewers on a broiler pan or about 7 inches above the coals. Cook, t urning frequently and basting with the reserved marinade until seafood is opaqu e, about 8 to 10 minutes.
Open the pocket of warmed pita bread rounds and slide the cooked kebabs inside. Offer plain yogurt, guacamole, and salsa as condiments to accompany the kebabs .