Mixed Seafood Kabobs Recipe

Why You’ll Love This Grilled Seafood Skewers

Picture this: juicy shrimp, tender scallops, chunks of firm halibut, all threaded with cherry tomatoes, mushrooms, and pearl onions on a skewer, hitting the grill for that perfect smoky char. These grilled seafood skewers, or as I call ’em mixed seafood kabobs, pack decadent flavors without any fussing over a marinade. Rated 5 out of 5 votes, they serve up 12 kabobs (2 per person) in just 30 minutes prep, 15 minutes cook time, plus an hour to soak skewers, totaling 1 hour 45 minutes. Perfect for backyard bashes or quick weeknight wins.

No Sweat Setup: Folks, I’ve singed my eyebrows one too many times trying complicated recipes. Not here! Thread your seafood and veggies, drizzle with olive oil and lemon, sprinkle herbs, and grill. Boom. Done. That 30-minute prep? Mostly soaking skewers and nuking onions for 1 minute to make ’em skewer-friendly. Wind tried to sabotage my last batch, but these held strong.

Good-for-You Goodness: Each serving clocks in at 124 calories with 18g protein, low fat at 4g, and a nutrient punch: potassium 489mg, vitamin C 16mg, omega-3s from the sea bounty. Heart-healthy, inflammation-fighting, brain-boosting stuff. Check out these shrimp health benefits that make seafood skewers a smart pick for diet-conscious grillers or busy parents watching calories.

Switch It Up: Got picky eaters? Scale back to just shrimp for shrimp kabobs. Firm fish like halibut shines, but swap for what’s fresh. Veggies add crunch without carbs. Keto? Paleo? These fit right in, gluten-free naturally.

Flavor That Pops: Grill’s high heat caramelizes everything into sweet-smoky bliss. Tarragon or oregano brings herby zing, lemon cuts the richness. No pre-marinade needed, just season and go. One bite, and you’ll forget those takeout disappointments. Summer staple, right there!

I’ve flipped more skewers than pancakes at a diner. Trust me, these grilled seafood skewers nail it every time.

Essential Ingredients for Grilled Seafood Skewers

Here’s everything for our mixed seafood kabobs recipe, serving 12 kabobs (that’s 2 per hungry grill master). Grab fresh stuff for best results. No skimping on quality seafood, or you’ll end up with rubbery regrets like my early grilling days.

• 24 cherry tomatoes
• 12 mushrooms
• 12 pearl onions
• 1 lb halibut or other firm fish (cut into 24 1-inch pieces)
• 24 sea scallops (1 lb, muscle removed)
• 24 large raw shrimp (1 lb, deveined)
• 2-3 Tbsp extra virgin olive oil
• juice of 1 large lemon
• 1 Tbsp dried minced onion
• 1 Tbsp dried tarragon or oregano
• salt, to taste
• pepper, to taste

Don’t forget 26 bamboo skewers for soaking. Pearl onions get a quick microwave to soften up. This lineup balances tender seafood with crisp veggies for that easy grilled seafood kabobs vibe.

Why These Ingredients Rock

Shrimp and scallops cook fast, halibut holds firm. Tomatoes burst with juice, mushrooms soak up smoke, onions caramelize sweet. Oil and lemon? Simple magic. Herbs add that pro touch without overkill.

How to Grill Perfect Seafood Kabobs

Ready for the grilled seafood skewers recipe? Follow these steps, and you’ll avoid my classic flop of spinning seafood off single skewers. Total time: 1 hour 45 minutes. Prep: 30 min. Cook: 15 min. Let’s fire it up!

Step 1: Soak and Prep

Start by soaking 26 bamboo skewers in water for 1 hour. This saves your kabobs from turning into torches. (Learned that the hard way.) Wash tomatoes and mushrooms. Microwave pearl onions 1 minute to soften for easy piercing. Pat seafood dry. Cut halibut into 24 1-inch pieces. Devein shrimp if needed, remove scallop muscle.

Step 2: Assemble the Skewers

Build 12 kabobs, using 2 skewers per kabob to keep things stable. No rotating nightmares! Alternate like this: 1 shrimp, 1 onion, 1 scallop, 1 tomato, 1 halibut piece, 1 mushroom, 1 halibut piece, 1 tomato, 1 scallop, 1 shrimp. Or mix it up. Pro move: Make a test kabob first, use extras on bonus skewers. Genius for uneven pieces.

1. Double-skewer for stability.
2. Alternate seafood and veggies.
3. Keep pieces similar size for even cooking.

Step 3: Season and Grill

Drizzle 2-3 Tbsp extra virgin olive oil and juice of 1 large lemon over kabobs. Sprinkle 1 Tbsp dried minced onion, 1 Tbsp dried tarragon or oregano, salt, and pepper generously. No marinade wait time. Fire up medium heat grill (charcoal or gas). Grill 5 minutes per side. Juicy inside, charred outside. Serve hot, maybe with chopped parsley garnish.

That smoky, sweet explosion? Pure pitmaster joy.

Nutritional Information for Mixed Seafood Skewers

Per serving (2 kabobs): Low-cal, high-protein win for health nuts. Here’s the breakdown in a handy table.

Fiber from veggies, protein from sea stars. Ideal for working pros or seniors watching intake.

Tips and Tricks for Seafood Kabobs on the Grill

• Soak extra skewers. Burning averted!
• Two skewers per kabob: Stops spin, even cook.
• Microwave pearl onions 1 min: Tender, easy skewer.
• Test kabob model: Balance leftovers perfectly.
• Season heavy pre-grill. No marinade drama.
• Less seafood? Just shrimp works fine.
• Charcoal or gas: Both ace it. Pre-cook onions for texture win.

These saved my last party grill-out from disaster. Short sentences for emphasis: Don’t skip ’em!

Grilling’s 90% prep, 10% prayer. Nail the prep here.

Variations for Your Mixed Seafood Skewers Grill

Love seafood kabobs? Tweak ’em. Add grilled halibut solo or mix in salmon. Veggie swaps: Bell peppers for color. Spice it with garlic like our garlic grilled shrimp. Vegan? Mushrooms and tofu. History buff? These trace back to ancient kebab styles, but ours are grill-fresh.

Quick Sides

Pair with grilled corn or rice. For low-carb, zucchini noodles. Students or newlyweds: Budget-friendly with frozen shrimp.

Common Grilling Goofs and Fixes

I once overcrowded the grill. Kabobs fought for space, came out raw. Fix: Medium heat, space ’em out. Over-season? Nah, this recipe forgives. Seafood tough? High heat too long. 5 min sides, done. Weekend warriors, practice heat control.

Storage: Fridge 2 days, reheat gently. Freezes ok, thaw first. Travelers: Grill-site ready.

These easy grilled seafood kabobs hooked my family. Smoky, sweet, succulent. Fire up yours today!

Grilled Seafood Skewers

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🦐🍢 Savor decadent mixed seafood kabobs with shrimp, scallops, halibut, and tender veggies grilled to smoky perfection – no marinating needed.
🔥 Quick 15-minute grill yields juicy, flavorful skewers ideal for summer BBQs, dinners, or entertaining guests.

• Total Time: 1 hour 45 minutes
• Yield: 12 kabobs (6 servings)

Ingredients

– 24 cherry tomatoes

– 12 mushrooms

– 12 pearl onions

– 1 lb halibut or other firm fish (cut into 24 1-inch pieces)

– 24 sea scallops (1 lb, muscle removed)

– 24 large raw shrimp (1 lb, deveined)

– 2-3 Tbsp extra virgin olive oil

– juice of 1 large lemon

– 1 Tbsp dried minced onion

– 1 Tbsp dried tarragon or oregano

– salt, to taste

– pepper, to taste

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Notes

🧨 Soak extra skewers in water to prevent burning during grilling.
🔗 Use 2 skewers per kabob to keep pieces stable and ensure even cooking.
⚡ Microwave pearl onions for 1 minute beforehand for easier skewering and better tenderness.

• Author: Brandi Oshea
• Prep Time: 30 minutes
• Soak Skewers: 1 hour
• Cook Time: 15 minutes
• Category: Seafood
• Method: Grill
• Cuisine: American
• Diet: Pescatarian

Nutrition

• Serving Size: 2 kabobs
• Calories: 124 kcal
• Sugar: 3g
• Sodium: 376mg
• Fat: 4g
• Saturated Fat: 1g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 8g
• Fiber: 1g
• Protein: 18g
• Cholesterol: 76mg