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Seafood Kabobs

 Seafood Kabobs
“This recipe is delicious, easy and fast!” Fresh seafood picks up lemon and olive oil flavor during marinating. This special kabob is great for a special family meal. —Michelle Armistead, Marlboro, New Jersey
6 ServingsPrep: 25 min. + marinating Broil: 10 min.


  • 1/4 cup lemon juice
  • 1/4 cup olive oil
  • 3 teaspoons snipped fresh dill, divided
  • 1/2 teaspoon salt
  • 1/2 teaspoon white pepper
  • 1-1/2 pounds halibut steaks, cut into 1-1/2-inch pieces
  • 18 uncooked large shrimp, peeled and deveined
  • 18 sea scallops
  • 1 each large green, sweet red and yellow peppers, cut into 1-inch pieces


  • 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. Yield: 6
  • servings.

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Seafood Kabobs (continued)

Nutritional Facts: 1 kabob equals 310 calories, 13 g fat (2 g saturated fat), 111 mg cholesterol, 391 mg sodium, 7 g carbohydrate, 1 g fiber, 40 g protein.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.