Mixed Seafood Kabobs
User Reviews
5
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Prep Time
30 mins
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Cook Time
15 mins
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Additional Time
1 hr
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Total Time
1 hr 45 mins
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Servings
12 kabobs, 2/person
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Calories
124 kcal
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Course
Main Course
Mixed Seafood Kabobs
Description
Mixed Seafood Kabobs feature an assortment of halibut chunks, sea scallops, shrimp, cherry tomatoes, mushrooms, and pearl onions threaded onto bamboo skewers. The fish and seafood provide a mix of firm and tender textures that hold well on the grill, while the vegetables soften slightly but retain some bite. Before assembling, pearl onions are softened briefly to reduce cooking time. The kabobs are brushed with extra virgin olive oil and fresh lemon juice, then sprinkled with dried minced onion, tarragon (or oregano), salt, and pepper to build a simple yet fresh flavor profile.
Grilling these kabobs imparts a subtle smoky char that enhances the seafood without masking its natural sweetness. The method ensures the halibut and scallops remain juicy and the shrimp plump. Using two skewers per kabob helps to securely hold the ingredients in place during grilling and serving.
These kebabs serve well as a main course at a casual outdoor gathering or a light dinner, complemented by sides like rice or a green salad. Immediately serving after grilling preserves the texture and flavor of the seafood and vegetables. A garnish of fresh chopped parsley can add an herbal brightness at the end.
Ingredients
- 24 cherry tomato
- 12 mushrooms
- 12 pearl onions
- 1 lb halibut or other firm fish
- 24 sea scallops about 1 pound
- 24 Shrimp about 1 pound, large raw
- 2-3 Tablespoons extra virgin olive oil
- 1 lemon large
- 1 Tablespoon onion dried minced
- 1 Tablespoon tarragon dried, or oregano
- salt pepper
Instructions
- An hour before you plan to assemble the shish kabobs, soak 26 bamboo skewers in water.
- Prep your ingredients. Microwave the pearl onions (unless frozen first) on high for 1 minute to soften slightly. Cut the halibut into 24 approximately 1 inch pieces. Wash the cherry tomatoes and mushrooms. Remove the muscle from the scallops and peel/devein the shrimp as needed.
- When skewers have soaked, assemble your kabobs as follows using two skewers per kabob, slip on 1 shrimp, 1 onion, 1 scallop, 1 tomato, 1 halibut piece, 1 mushroom, 1 halibut piece, 1 tomato, 1 scallop, 1 shrimp. Or any order that moves you. Repeat for the remaining 11 kabobs.
- Drizzle the seafood and vegetables on the kabobs with olive oil and lemon, then sprinkle with the herbs. Generously salt and pepper.
- Grill for about 5 minutes per side, depending on grill temperature and your taste.
- Remove and serve immediately. Optionally garnish by sprinkling with chopped parsley.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12kabobs, 2/person
Amount Per Serving
Calories 124 kcal
% Daily Value*
| Calories | 124kcal | 6% |
| Carbohydrates | 8g | 3% |
| Protein | 18g | 36% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 76mg | 25% |
| Sodium | 376mg | 16% |
| Potassium | 489mg | 10% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 292IU | 6% |
| Vitamin C | 16mg | 18% |
| Calcium | 47mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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