Grilled Seafood Skewers

by

I love making Grilled Seafood Skewers when the air turns warm. I write this recipe so you can make them at home with little fuss. The skewers cook fast, taste bright, and please a crowd.

My dad James taught me how to watch the grill; Mom Eva liked the lemon touch; Sister Jennifer always picked the biggest scallop.

Gathering Your Ingredients

  • 1 lb shrimp, peeled and deveined
  • 1 lb scallops
  • 1 lb fish filets (like salmon or swordfish), cut into chunks
  • 1 bell pepper, cut into pieces
  • 1 zucchini, sliced
  • 1/4 cup olive oil
  • 2 tablespoons lemon juice
  • 2 cloves garlic, minced
  • Salt and pepper to taste
  • Skewers (wooden or metal)

The Tools That Help

I keep the tools small and simple. A sharp knife makes quick work of the fish and veg. I use a sturdy cutting board that will not slip. A bowl for the marinade and a platter for the skewers help me move fast. For the grill I use a medium-high setting and a clean grate. If you want help with timing and heat, I sometimes read tips from a guide on best seafood techniques to keep my seafood juicy.

The Step-by-Step Process

  • Soak wooden skewers if you use them for 30 minutes to stop burning.
  • Mix olive oil, lemon juice, garlic, salt, and pepper in a bowl.
  • Add shrimp, scallops, and fish to the bowl and toss to coat.
  • Let the seafood sit in the marinade for 15 to 30 minutes.
  • Thread seafood and vegetables onto skewers, alternating pieces.
  • Heat the grill to medium-high.
  • Place skewers on the hot grill.
  • Cook about 2 to 3 minutes on one side.
  • Turn the skewers gently.
  • Cook another 2 to 3 minutes until the seafood is just done.
  • Remove the skewers from the grill and let them rest a minute.
  • Serve the skewers hot on a warm platter.

Grilled Seafood Skewers

Lighter, Healthier Touches

I like small swaps to keep the dish light. I use more lemon and less oil when I can. I grill more veg to add fiber and color. I skip heavy sauces and serve the skewers with a fresh herb salad or a squeeze more lemon. For a low salt choice, I use a salt blend that has herbs. If you want a creamy side, try a small dollop of plain yogurt with lemon and dill. For a fun twist, I sometimes add cherry tomatoes to the skewers for extra juice when they grill.

Perfect Pairings

I serve the skewers with sides that match the clean, bright flavor of seafood. A simple grilled bread works well. I also like a light rice pilaf or a green salad with vinaigrette. If you want a rich, cozy contrast, a warm cheese sandwich makes a nice match. I once paired these skewers with a savory grilled cheese and the two dishes were a hit. If you want the exact sandwich I used that day, I link to a favorite recipe for an apple butter Brie grilled cheese that complements the skewers.

Common Stumbles to Avoid

I see the same small errors each time I teach this dish. Do not overcook the seafood. It goes from tender to tough in a short time. Watch the grill and keep the heat at medium-high not full blast. Do not crowd the skewers on the grill or they will steam instead of grill. Make sure the skewers sit flat on the grate to get even sear marks. If you use wooden skewers, do soak them well to avoid charred ends. Finally, taste your marinade before you add the seafood so the salt and lemon are balanced.

Storing Your Creation

I store any leftovers in an airtight container in the fridge. The skewers keep well for up to two days. To reheat, I warm them in a low oven or on a gentle grill until just hot. Avoid the microwave if you want to keep the texture. If you plan to freeze, remove the seafood from skewers and place it in a freezer bag. Use within one month for best taste. Thaw in the fridge overnight before you reheat.

A Final Warm Word

I hope you try these Grilled Seafood Skewers soon. I love how quick they are and how they bring the family to the table. When I grill, I think of warm nights and shared plates. — Sarah Whitmore

Answering Your Questions

[FAQ Question 1 including the recipe name]

I often get asked how long to marinate the Grilled Seafood Skewers. Let the seafood sit 15 to 30 minutes. Too long can change the texture. Short marins keep the fresh flavor.

[FAQ Question 2 including the recipe name]

People ask what to do if the fish is thick in the Grilled Seafood Skewers. Cut the fish into uniform chunks so they cook at the same speed as the shrimp and scallops. Thicker pieces may take an extra minute or two.

[FAQ Question 3 including the recipe name]

Some readers want to know if they can bake the Grilled Seafood Skewers. Yes, you can bake them at 425 F on a sheet pan for about 8 to 12 minutes. Turn once and watch close so the seafood stays tender.