Seafood Kabobs Recipes

Steps:

• Rinse and dry shrimp.
• Whisk olive oil, garlic, lemon juice, pepper, and parsley together in a bowl and pour into a large resealable plastic bag. Add shrimp, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 2 hours.
• Preheat an outdoor grill for medium heat and lightly oil the grate. Lightly coat metal skewers with cooking spray.
• Remove shrimp from the marinade and shake off excess. Discard the remaining marinade. Place about 5 shrimp on each skewer.
• Cook on the preheated grill until shrimp are bright pink on the outside and the meat is opaque, about 5 minutes; do not overcook.

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. ,

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.

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.

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.

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.

Steps:

• Rinse fish fillets and pat dry with paper towels.
• Cut fish into 1-inch cubes.
• Set aside.
• Thaw shrimp, if frozen.
• Peel and devein shrimp, leaving the tails intact.
• Rinse shrimp; pat dry.
• Set aside.
• Cut off and discard upper stalks of fennel bulbs, reserving some of the leafy fronds.
• Snip 2 tablespoons of the fronds for use in the marinade.
• Remove any wilted outer layers from bulbs; cut off a thin slice from base of each bulb.
• Wash and cut each bulb lengthwise into six wedges.
• Cook wedges, covered, in a small amount of boiling water about 5 minutes or until nearly tender; drain.
• Place fish cubes, shrimp, and fennel wedges in a self-sealing plastic bag set in a deep bowl.
• For marinade, stir together snipped fennel fronds, olive oil, lemon juice, garlic, oregano, and salt.
• Pour over seafood and fennel wedges.
• Close bag.
• Marinate in the refrigerator for 2 hours, turning occasionally.
• Drain fish cubes, shrimp, and fennel wedges, discarding marinade.
• Thread fish cubes, shrimp, and fennel wedges on skewers, alternating varieties.
• (If desired, transport in a covered shallow container in an insulated cooler with ice packs. Grill within 1 hour.) Place on a greased rack of a grill directly over medium-hot coals; grill, uncovered, for 8-12 minutes , turning often, until fish flakes when tested with a fork and shrimp turn pink.

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.