Seafood Kabobs Recipe
Seafood Kabobs Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
“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
MAKES:
6 servings
TOTAL TIME:
Prep: 25 min. + marinating Broil: 10 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 25 min. + marinating Broil: 10 min.

Ingredients

  • 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

Directions

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.
Originally published as Seafood Kabobs in Taste of Home December/January 2009, p48

Nutritional Facts

1 each: 310 calories, 13g fat (2g saturated fat), 111mg cholesterol, 391mg sodium, 7g carbohydrate (3g sugars, 1g fiber), 40g protein.

  • 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
  1. 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.
  2. 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.
Originally published as Seafood Kabobs in Taste of Home December/January 2009, p48

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forSeafood Kabobs

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review