Grilled Seafood Kabobs Recipes

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SPECIAL SEAFOOD KABOBS



Special Seafood Kabobs image

Grilling might become a year-round affair when you taste these scrumptious kabobs from Marie Rizzio of Interlochen, Michigan. This elegant entrée combines plump shrimp, tender swordfish and scallops with chunks of veggies and pineapple.

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 2 servings.

Number Of Ingredients 13

3 tablespoons canola oil
2 tablespoons white wine or chicken broth
2 tablespoons reduced-sodium soy sauce
1-1/2 teaspoons lemon juice
1 garlic clove, minced
6 ounces swordfish steak, cut into six pieces
4 sea scallops
4 uncooked jumbo shrimp, peeled and deveined
2 bacon strips, halved
1 small sweet red pepper, cut into 1-inch pieces
1 small green pepper, cut into 1-inch pieces
1 small onion, cut into 1-inch pieces
1/2 cup cubed fresh pineapple

Steps:

  • In a small bowl, combine the first five ingredients. Pour 1/4 cup into a large resealable plastic bag; add the swordfish, scallops and shrimp. Seal bag and turn to coat; refrigerate for 30 minutes. Cover and refrigerate remaining marinade for basting., Drain and discard marinade. Wrap a bacon piece around each scallop. On four metal or soaked wooden skewers, alternately thread the scallops, swordfish, shrimp, vegetables and pineapple., Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill seafood, covered, over medium heat or broil 4 in. from the heat for 3-5 minutes on each side or until fish just turns opaque, shrimp turn pink, and scallops are firm and opaque, basting occasionally with reserved marinade. ,

Nutrition Facts : Calories 382 calories, Fat 20g fat (3g saturated fat), Cholesterol 110mg cholesterol, Sodium 709mg sodium, Carbohydrate 15g carbohydrate (8g sugars, Fiber 3g fiber), Protein 33g protein.

SEAFOOD KABOBS



Seafood Kabobs image

"This recipe is delicious, easy and fast!" Fresh seafood picks up lemon and olive oil flavor during marinating. This special kabob is great for a special family meal. -Michelle Armistead, Marlboro, New Jersey

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 6 servings.

Number Of Ingredients 9

1/4 cup lemon juice
1/4 cup olive oil
3 teaspoons snipped fresh dill, divided
1/2 teaspoon salt
1/2 teaspoon white pepper
1-1/2 pounds halibut steaks, cut into 1-1/2-inch pieces
18 uncooked large shrimp, peeled and deveined
18 sea scallops
1 each large green, sweet red and yellow peppers, cut into 1-inch pieces

Steps:

  • In a small bowl, combine the lemon juice, oil, 1 teaspoon dill, salt and pepper. , Place the halibut, shrimp and scallops in a large resealable plastic bag; place the peppers in another large resealable plastic bag. Divide marinade between both bags. Seal bags and turn to coat; refrigerate for 15-20 minutes. Drain and discard marinade., On six metal or soaked wooden skewers, alternately thread the halibut, shrimp, scallops and peppers. Sprinkle with remaining dill. Broil 6 in. from the heat or grill, covered, over medium heat for 4-5 minutes on each side or until halibut flakes easily with a fork, shrimp turn pink and scallops are firm and opaque.

Nutrition Facts : Calories 310 calories, Fat 13g fat (2g saturated fat), Cholesterol 111mg cholesterol, Sodium 391mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 1g fiber), Protein 40g protein.

GRILLED SEAFOOD KABOBS



Grilled Seafood Kabobs image

These seafood kabobs are great on the grill, but taste just as good broiled, which makes this a year-round meal! Serve with rice pilaf or grilled sweet potatoes!

Provided by KMOMMYZ

Categories     Seafood     Fish

Time 45m

Yield 8

Number Of Ingredients 16

4 tablespoons lemon juice
2 tablespoons olive oil
1 teaspoon Dijon mustard
1 teaspoon Italian seasoning
1 dash hot sauce
salt and ground black pepper to taste
1 pound swordfish, cubed
½ pound medium shrimp
½ pound sea scallops
4 wooden skewers, or as needed, soaked in water
1 large red bell pepper, cut into 1 inch pieces
1 large yellow onion, cut into 1-inch pieces
1 large yellow squash, cut into 1-inch pieces
10 small mushrooms
10 pepperoncini peppers
1 lemon, quartered

Steps:

  • Mix lemon juice, olive oil, mustard, Italian seasoning, hot sauce, salt, and pepper together in a large bowl. Add swordfish, shrimp, and scallops and toss.
  • Preheat an outdoor grill for low heat and lightly oil the grate.
  • Drain skewers and thread swordfish, shrimp, scallops, bell pepper, onion, squash, mushroom, and pepperoncini in an alternating fashion onto the skewers. Place a lemon piece on the end of each skewer. Brush skewers with any remaining oil mixture.
  • Cook skewers on the grill, turning every 5 minutes, until seafood is cooked through, 15 to 20 minutes total.

Nutrition Facts : Calories 188.1 calories, Carbohydrate 7.4 g, Cholesterol 82.4 mg, Fat 6.5 g, Fiber 1.8 g, Protein 24.3 g, SaturatedFat 1.2 g, Sodium 961.8 mg, Sugar 1.9 g

GRILLED SEAFOOD KABOBS



Grilled Seafood Kabobs image

Make and share this Grilled Seafood Kabobs recipe from Food.com.

Provided by Barefoot Beachcomber

Categories     Weeknight

Time 12h8m

Yield 4 serving(s)

Number Of Ingredients 8

1 lb shrimp (deveined)
1 lb fresh sea scallop
1 lb mushroom
1 (17 ) bottle barbecue sauce
1/4 cup honey
4 tablespoons stone ground dijon mustard
8 wooden skewers
2 lbs fresh fruit (as garnish)

Steps:

  • Combine the bar-b-q sauce, honey and mustard in a bowl and mix well.
  • Place alternating groups of shrinp, sea scallops and mushrooms on the skewers.
  • Place completed kabobs in a baking pan.
  • Spoon the marinade over the kabobs and allow to set for 12 hours (or over- night) in the refrigerator.
  • Grill over direct heat for 7 to 8 minutes or until the shrimp have turned pink, turing frequently to prevent buring.
  • Baste with marinade and use a covered grill to insure snokey flavor.
  • Garnish with fresh fruit.

Nutrition Facts : Calories 309.7, Fat 3.2, SaturatedFat 0.5, Cholesterol 210.2, Sodium 357.3, Carbohydrate 24.9, Fiber 1.2, Sugar 19.3, Protein 45.7

GRILLED SHRIMP SKEWERS



Grilled Shrimp Skewers image

Provided by Bobby Flay

Categories     appetizer

Time 32m

Yield 4 servings

Number Of Ingredients 7

1/2 cup olive oil
3 cloves garlic, crushed
1 tablespoon Calabrian chile flakes
1 tablespoon fresh oregano leaves, plus for garnish
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
1 pound extra-large (16 to 20 per pound) shrimp, shelled and deveined, tail-on

Steps:

  • Put the olive oil, garlic and chile flakes in a small skillet. Turn the heat to low and let the mixture heat for about 10 minutes; the oil should just barely simmer around the garlic in the last few minutes. Remove from the heat and cool slightly. Transfer to a blender, add the 1 tablespoon oregano and some salt and pepper, and blend until the garlic and oregano are finely chopped. Set aside half of the chile-garlic oil for serving.
  • Heat the grill to high. Thread the shrimp onto skewers, about 4 or 5 shrimp per skewer, threading so that the skewers goes through the tail and thick end of each shrimp. Brush the shrimp with some of the chile-garlic oil and season with salt and pepper. Grill until lightly golden brown on both sides and opaque, 1 to 1 1/2 minutes per side. Transfer the skewers to a platter and immediately drizzle with some of the reserved chile-garlic oil (not the oil you used for brushing the raw shrimp). Garnish with oregano, and serve with more of the reserved oil.

QUICK-MARINATED SHRIMP KEBABS



Quick-Marinated Shrimp Kebabs image

Provided by Food Network

Categories     main-dish

Time 39m

Yield 4 servings

Number Of Ingredients 9

1/2 cup olive oil
3 cloves garlic, thinly sliced
1 tablespoon chopped fresh oregano
1 lemon, zested and juiced
Kosher salt and freshly ground black pepper, to taste
16 large shrimp, peeled, and deveined
1 summer squash, seeded and cut into 1-inch pieces
1 red onion, cut into 1-inch pieces
1 zucchini, seeded and cut into 1-inch pieces

Steps:

  • In a medium bowl, whisk together the oil, garlic, oregano, lemon juice, and zest and season with salt and pepper.
  • Alternately thread the shrimp, squash, onion, and zucchini onto the skewers, using 4 shrimp per skewer.
  • Put the kebabs in a shallow baking dish and pour the marinade over the top. Marinate the kebabs at room temperature, turning occasionally, for 10 minutes.
  • Preheat an indoor grill pan or an outdoor grill. Grill the kebabs, turning and basting with the marinade occasionally, until lightly charred and just-cooked through, about 4 minutes.

GRILLED SHRIMP AND SCALLOP KABOBS



Grilled Shrimp and Scallop Kabobs image

Who doesn't love backyard grilling season? For a quick and healthy dinner, fire up the grill and look no further than shrimp and scallop kabobs! With a zesty lemon juice, thyme and salt and pepper these seafood kabobs offer up robust flavor and are ready in 25 minutes. If you're on grill duty, remember to leave a little space on your kabob for an even cook! Take in the savory aromas and bonus points if you can dine al fresco.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 25m

Yield 4

Number Of Ingredients 10

1/4 cup lemon juice
1/4 cup vegetable oil
1 tablespoon chopped fresh thyme leaves or 1 teaspoon dried thyme leaves
1/4 teaspoon salt
1/4 teaspoon pepper
3/4 pound sea scallops
12 uncooked large shrimp in shells
8 medium whole fresh mushrooms, (about 6 ounces)
8 cherry tomatoes
1 medium zucchini, (about 1 inch in diameter), cut into 1-inch slices

Steps:

  • Heat coals or gas grill for direct heat.
  • Mix lemon juice, oil, thyme, salt and pepper. Cut scallops in half if over 1 inch in diameter.
  • Thread scallops, shrimp, mushrooms, tomatoes and zucchini alternately on each of four 10-inch metal skewers. Brush with lemon juice mixture.
  • Grill uncovered 4 inches from medium heat 10 to 15 minutes, brushing frequently with lemon juice mixture and turning once, until scallops are white and shrimp are pink and firm.

Nutrition Facts : Calories 220, Carbohydrate 7 g, Cholesterol 50 mg, Fat 2, Fiber 2 g, Protein 14 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 310 mg

GRILLED FISH KABOBS WITH CHERRY TOMATOES



Grilled Fish Kabobs with Cherry Tomatoes image

Generous chunks of swordfish and salmon line up with cherry tomatoes in this easy seafood dinner recipe. Basil oil provides the extra flavor for the grilled kebobs.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers     Finger Food Recipes

Time 30m

Number Of Ingredients 7

1 pound skinless swordfish
1 pound skinless salmon
24 cherry tomatoes
1 cup lightly packed fresh basil
1/2 cup olive oil
1 clove garlic
Salt and pepper

Steps:

  • Heat grill to high. Cut swordfish and salmon into 24 cubes (about 1 1/2 inches each); thread against the grain on 8 skewers, alternating with tomatoes.
  • In a blender, puree basil, oil, and garlic until smooth. Season with salt and pepper. Reserve half.
  • Brush kabobs with half of basil oil; season with salt and pepper. Grill until fish is opaque, 6 to 10 minutes, turning occasionally. With a clean brush, coat kabobs with reserved basil oil. Serve immediately.

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Top Asked Questions

How do you make kabobs on a grill?
Add your favorite vegetables and create the best kabobs for your grill! Prep: Add the shrimp, zucchini, red onion, red bell pepper, and lemon to a medium-sized bowl. Make and Marinate: Prepare the shrimp marinade and add to the bowl of shrimp and veggies. Let marinate for 30 minutes or overnight. Skewers: Thread skewers with the shrimp and veggies.
What are the best seafood kabobs?
For additional seafood kabobs, try our Grilled Swordfish Kabobs, and our Grilled Jumbo Shrimp! Our Grilled Shrimp and Scallop Kabobs are out of this world! Shrimps and scallops infused with wonderful citrus flavors from lemon and lime mixed with Worchestershire sauce, then grilled to perfection, making this kabob BEST tasting EVER!
How to cook shrimp kabobs?
Grill: Preheat grill to medium-high heat. Thread the shrimp on the skewers. Place on the grill. Grill on each side for about two minutes or until no longer pink. Super easy, these kabobs are going to be new family favorite. Shrimp kabobs are super easy to make and create for the best dinner! Shrimp: You can use fresh or frozen shrimp with success.
How do you make a kabob with halibut?
This special kabob is great for a special family meal. —Michelle Armistead, Marlboro, New Jersey In a small bowl, combine the lemon juice, oil, 1 teaspoon dill, salt and pepper. Place the halibut, shrimp and scallops in a large resealable plastic bag; place the peppers in another large resealable plastic bag. Divide marinade between both bags.

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