Ingredients
– 24 cherry tomatoes – Provide juicy bursts of acidity and sweetness to balance the rich seafood.
– 12 mushrooms – Add earthy depth and meaty texture that grills up tender.
– 12 pearl onions – Offer mild onion flavor; microwave softens them for easy skewering.
– 1 lb halibut or other firm fish – Cuts into sturdy 1-inch chunks that hold up on the grill without falling apart.
– 24 sea scallops (about 1 pound) – Deliver sweet, buttery bites; remove the muscle for tenderness.
– 24 large raw shrimp (about 1 pound) – Bring briny pop; peel and devein for clean eating.
– 2-3 Tablespoons extra virgin olive oil – Coats for even grilling and subtle richness.
– 1 large lemon – Juice brightens everything with citrus zing.
– 1 Tablespoon dried minced onion – Adds savory allium punch without chopping hassle.
– 1 Tablespoon dried tarragon or oregano – Infuses herby aroma; tarragon for anise notes, oregano for Mediterranean vibe.
– salt – Seasons to taste, draws out natural flavors.
– pepper – Freshly ground for mild heat and depth.
Instructions
1-First Step: Soak 26 bamboo skewers in water for 1 hour. This prevents burning, a lesson I learned the hard way when flames licked up like a bad magic trick. While soaking, pat seafood dry and gather veggies.
2-Second Step: Microwave pearl onions for 1 minute to soften their skins for easy peeling and skewering. No more wrestling tough onions mid-prep! Chop off root ends gently.
3-Third Step: Cut 1 lb halibut (or firm fish like swordfish) into 24 even 1-inch pieces. Uniform size ensures even cooking; my lopsided chunks once fell off mid-grill.
4-Fourth Step: Wash 24 cherry tomatoes and 12 mushrooms under cool water; pat dry. Tomatoes add color, mushrooms umami. Quick rinse saves time for busy parents.
5-Fifth Step: Prep seafood: For 24 sea scallops, remove the tough side muscle with a knife. For 24 large raw shrimp, peel shells and devein by slicing along the back. Freshness matters; frozen works if thawed properly.
6-Sixth Step: Build 12 kabobs using 2 skewers per kabob for stability, no spinning nightmares. Pattern: shrimp, onion, scallop, tomato, halibut, mushroom, halibut, tomato, scallop, shrimp (or mix similar). Build a test kabob first for even spacing, as uneven ones cooked wonky for me.
7-Seventh Step: Drizzle with 2-3 Tablespoons extra virgin olive oil and juice from 1 large lemon. Sprinkle 1 Tablespoon dried minced onion, 1 Tablespoon dried tarragon or oregano, salt, and pepper. Season right before grilling, no marinade needed for pure flavors.
8-Eighth Step: Preheat grill to medium-high (about 400°F). Grill 5 minutes per side, depending on heat; look for opaque seafood and char marks. Gas grills shine for control; flip carefully with tongs.
9-Final Step: Serve immediately hot off the grill. Garnish with optional chopped parsley for pop. Pair with sides; for a sweet contrast after these savory bites, try our peach cobbler recipe. Total cook time 15 minutes, but watch closely to avoid overcooking.
Last Step:
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💧 Soak bamboo skewers in water for at least 1 hour to prevent them from burning on the grill.
🔥 Use two parallel skewers per kabob for easy turning and even cooking without rotation issues.
🍋 Season just before grilling – no marinade needed for fresh, smoky seafood flavor.
- Prep Time: 30 minutes
- Skewer Soaking: 1 hour
- Cook Time: 15 minutes
- Category: Seafood
- Method: Grill
- Cuisine: American
- Diet: Pescatarian
Nutrition
- Serving Size: 2 kabobs
- Calories: 124 kcal
- Sugar: 3g
- Sodium: 376mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 18g
- Cholesterol: 76mg