Grilled Seafood Skewers Recipe | Easy Summer Barbecue Seafood Kabobs - Quick, Fresh, and Flavorful
Seafood skewers are one of those dishes that feel special but are surprisingly simple to make. They cook fast, look impressive on a platter, and deliver big flavor with minimal effort. Whether you’re hosting a backyard barbecue or a casual weeknight dinner, these kabobs bring a fresh, coastal vibe to the table.
Ingredients
- Seafood 1 lb large shrimp, peeled and deveined
- 1 lb sea scallops (or substitute additional shrimp)
- 1 lb firm fish, cut into 1.5-inch cubes (salmon, mahi-mahi, swordfish, or halibut)
- Vegetables 1 red bell pepper, cut into chunks
- 1 yellow bell pepper, cut into chunks
- 1 red onion, cut into wedges
- 1 pint cherry or grape tomatoes
- Marinade 3 tablespoons olive oil
- Zest and juice of 1 large lemon
- 3 garlic cloves, finely minced
- 1 tablespoon fresh parsley, chopped
- 1 tablespoon fresh basil or dill, chopped (optional)
- 1 teaspoon smoked paprika
- ½ teaspoon crushed red pepper flakes (optional)
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- To Serve Lemon wedges
- Extra chopped herbs
- Cooked rice, couscous, or a simple salad (optional)
- Equipment Metal skewers or wooden skewers (soaked in water for 20–30 minutes)
- Outdoor grill or grill pan
- Brush for oiling the grates
Instructions
- Prep the skewers: If using wooden skewers, soak them in water for at least 20 minutes so they don’t burn on the grill.
- Make the marinade: In a bowl, whisk together olive oil, lemon zest and juice, garlic, parsley, basil or dill, smoked paprika, red pepper flakes, salt, and black pepper.
- Pat seafood dry: Use paper towels to dry the shrimp, scallops, and fish. Dry surface = better sear and less sticking.
- Marinate briefly: Toss seafood in half the marinade and let it sit for 10–15 minutes. Do not marinate longer, especially for scallops and shrimp, or the lemon juice can start “cooking” them.
- Prep the vegetables: Toss peppers, onion, and tomatoes with the remaining marinade. Season with a pinch more salt if needed.
- Build the skewers: Thread shrimp, scallops, fish, and vegetables onto the skewers, alternating pieces. Leave a small gap between pieces so heat can circulate.
- Preheat the grill: Heat to medium-high (about 400–450°F). Clean and oil the grates to prevent sticking.
- Grill the skewers: Place skewers on the grill. Cook 2–3 minutes per side for shrimp and scallops, and 3–4 minutes per side for fish, turning once. Total time is about 6–8 minutes. Remove when seafood is opaque and lightly charred.
- Rest and finish: Transfer to a platter and rest for 2 minutes. Squeeze fresh lemon over the top and sprinkle with herbs.
- Serve: Enjoy with rice, couscous, grilled corn, or a crisp green salad. Add extra lemon wedges for brightness.