Ingredients

3/4 pound beef tenderloin, cut into 12 cubes
12 extra-large shrimp
12 large sea scallops

For the beef marinade:
1/2 cup olive oil
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon chopped fresh rosemary, or 1/4 teaspoon dried rosemary

For the shrimp marinade:
2/3 cup olive oil
1 tablespoon turmeric
3 cloves garlic, minced
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh mint
1 tablespoon balsamic vinegar

For the scallops marinade:
2 cloves garlic, minced
1/2 cup peanut oil
1/4 cup soy sauce
1 tablespoon lemon juice
1/4 cup chili sauce

Directions

Combine ingredients for each marinade in a separate bowl. Add meat and seafood to their respective marinades. Toss to coat. Marinate in the refrigerator for 2 hours.

Thirty minutes before cooking, prepare charcoal fire. Place six wooden skewers in water to soak.

Thread two pieces of beef, shrimp and scallops on each skewer and grill, turning as needed, until meat is rare and seafood is just firm. For more well-done meat, skewer tenderloin first and grill until partially cooked, add seafood and finish cooking to desired doneness. Makes 6 servings.