Mixed Seafood Kabobs
With shrimp, scallops and halibut (or other firm fish), these mixed seafood kabobs are like decadence on a skewer. No pre-marinade needed. 
It was one of those times when you wonder… was it really meant to be. But after a series of problems–and a drenching downpour, the seafood kabobs were done. And soo worth it!
The first concern I had was the fact I’d be cooking on the charcoal grill (which is all we have “up north”). Never mind that I haven’t used a charcoal grill in (bleep) years.
Impending storm
I had everything ready when gray clouds moved in and the thunder rumbled in the distance. I consulted the forecast for the lowest risk hour and decided to grill at that time.
Now my husband had warned me that the matches were old and might not light. You can light the matches with a lighter he said. What he didn’t warn me is that the lighters might not light.
Yes, five lighters later (did I mention my husband’s a pack rat?), I had one that produced a strong enough flame to hold as the winds whipped up. Two dozen lighter-lit matches later, I had a faint fire going. I went to build my kabobs while it “matured.”
And it started to rain. Yes, the best laid plans…
Making Shish-Kabob
Kabob making is way easier than starting a charcoal grill. So if you have gas you are pretty much home free. 
The only tricks are 1) pre-soak your skewers for an hour (plus a few extra in case you measured wrong) to keep them from burning. And 2) use two skewers per kabob. You see, with a single skewer, you risk a shrimp or other component rotating when you flip the kabob. Then it doesn’t get cooked on both sides. Not a big deal with sashimi grade fish, but you really don’t want to go there with chicken, so it’s good technique to build.
Next I like to build a “test” kabob that I use as a model, alternating colors and veggie/meat/veggie/meat. If there are any unmatched “leftovers” they go onto the “extras” skewer(s). For my lunch the next day.
And I almost forgot to mention that I briefly pre-cook my onions a minute in the microwave, so they are tender enough to skewer and easier to eat.
So I lied about no tricks…
Season before grilling (no pre-marinade needed)
Finally, contrary to popular belief, you don’t need to pre-marinade your kabobs, simply drizzle and season. Just in case you’re busy lighting a reluctant grill.
The Results
In the end the mixed seafood kabobs were delicious. The shrimp and scallops retained their sweetness with a smoky overtone, the fish was meaty and the vegetables succulent. I ate some that night and wrapped the rest up to reheat when my husband came home. 
At least I got two (really good) dinners out of it.
Happy grilling.
Mixed Seafood Kabobs
With shrimp, scallops and halibut (or other firm fish),these mixed seafood kabobs are decadence on a skewer. No pre-marinade needed.
Ingredients
- 24 cherry tomatoes
- 12 mushrooms
- 12 pearl onions
- 1 lb halibut or other firm fish
- 24 sea scallops, about 1 pound
- 24 large raw shrimp, about 1 pound
- 2-3 Tablespoons extra virgin olive oil
- 1 large lemon
- 1 Tablespoon dried minced onion
- 1 Tablespoon dried Tarragon 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:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 298Total Fat: 10gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 118mgSodium: 686mgCarbohydrates: 12gFiber: 2gSugar: 4gProtein: 41g
Nutrition data accuracy may vary with product selection, calculator accuracy, etc. Consult a professional for the best information.
Grilling for Labor Day
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Wow! this is like a seafood lovers delight here! Yum!
Thanks!
Well I’m so glad they turned out after all that effort, trials and tribulations. They look wonderful
I’m glad I had confidence they’d be great. Or I’d probably have quit!
I’m glad they turned out! They looks delicious!
THanks Lisa!
Hope your daughter and hubby got back safely and enjoyed the meal!
Everyone else’s days went fine so that was good!
Love this recipe. So easy, healthy and delicious.
Thanks Tammy! Stay well!
Wow – the trials and tribulations of getting the grill started. When we moved to AZ, no more charcoal for us! (Too dangerous in the dry desert…) Glad we have a covered gas grill – so I can make these beauties soon!
We almost bought a gas grill for up here right before the lockdown started iin March. We went to a home improvement store and they were clearing out the old inventory at great prices. If I could go back…
This looks delicious! I love the combination of scallops, shrimp, and fish all grilled together!
I feel so lucky to have had that variety just lying around :)!
I’m sorry the weather chose not to cooperate with you – but these kabobs are packed full of so many yummy things!!
I am a sucker for seafood, I love this and this is my type of kabobs
The things we food bloggers do to get a recipe ready for post day. I appreciate your tips about double skewers (d’uh! of course) and pre-cooking the onion in the microwave.
The skewers themselves sound marvelous. Beautiful mix of flavors.
While it seems that everything that could go wrong was trying to happen, the end result of your perseverance paid off. Your kabobs look fantastic and perfectly cooked.
These look divine!! All the flavors and textures together. Yum! And I even have pearl onions. I am totally making these.