Seafood Kabobs
Growing up my family made Shish-Kabobs on the grill. They were made with chunks of marinated meat and veggies such as bell peppers, mushrooms, onions and zucchini. These ingredients were then skewered onto either metal or wooden sticks, then grilled. I thought they were so elegant as we generally only had them when company was coming.
Shish-kabobs originate from the middle east and tend to only have meat on the skewer. If vegetables are used, they tend to be skewered separately. As adults, we have also made shish-kabobs over the years and experimented with different marinades and rubs on the meat.
Seafood kabobs are a twist on this traditional dish. They are great when you are not sure what kind of seafood you want as you get a taste of everything. And as, growing up, I think this fairly easy dish can be great for two or for a dinner party.
Use the freshest fish and shellfish you can find. On this day our local fish counter had small lobster tails on a great special. We thought they’d be a great add, cut into chunks, alongside the shrimp and scallops.
Cut the back of the tail while raw in order to release from the shell. Then the lobster meat can be cut into bite size chunks.
The shrimp can be tail on or off but be sure to have the shells removed.
Make the butter sauce.
A simple sauce of butter, olive oil, lemon juice, garlic and salt that is brushed on the kabobs just before they go to the grill. Continue to brush on while grilling.
Skewer in even portions. Mix ingredients to create colorful kabobs. Sprinkle with cayenne pepper just before placing on the grill.
Be sure to pre-chop all the veggies and fish. Then pull all together on the skewer just before grilling.
Watch those flames!
Cook for about 10-15 minutes, turning 2-3 times. Continue to brush with the lemon, butter mixture.
When done, pull all to a foil lined baking sheet or directly to a platter.
Serve with rice, wilted spinach or even a bit of angel hair pasta. Right now we are liking the rich flavor of a black rice, and it makes for a more dramatic presentation.
This lobster made it extra special on this occasion. Serve with a fresh batch lemon butter on the side if desired. It’s soooooo good and a special dish for me!
Seafood Kabobs
Ingredients
- 8 sea scallops
- 12 large shrimp, tail on, shell off
- 4 small lobster tails or 12 pieces of langoustine
- Can also substitute: 1/2 lb. to 1 lb. cod, halibut or salmon, cut into large chunks.
- 1 red bell pepper
- 2 small zucchini
- 8-12 whole mushrooms
- Can also substitute: 1/2 yellow onion chunks, any color bell pepper, yellow squash
- 4 tablespoons butter
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon salt
- 2 tablespoons fresh lemon juice
Instructions
- Heat grill to 350 degrees.
- Cut vegetables in to chunks thick enough to stay on the skewers.
- If using, cut the lobster or fish into chunks thick enough to stay on the skewers
- In a deep small bowl combine, the butter, olive oil, garlic, salt and lemon juice.
- Using an immersion blender, blend until combined.
- Skewer the fish and veggies onto metal or wooden skewers alternating into a pattern. (if using wooden skewers, be sure to soak in water first)
- Just before placing the skewers on the grill, brush with the lemon butter sauce.
- Place skewers carefully on the grill.
- Grill for 10-15 minutes turning 2-3 times. Brush with more butter sauce.
- If needed, remove from direct heat and continue to bake for a couple more minutes until the fish is fully cooked and the veggies are done. Remove from the grill and serve.
- If desired, double the butter sauce, reserving half for serving. Just before serving heat the reserved butter slowly and place into individual dishes for dipping. Enjoy!
