Seafood Kebabs

Coastal Living
Seafood KebabsRecipe
Photo: David Hillegas; Styling: Lydia Degaris-Pursell

Everyone loves a good kebab. The trick for great ones is to make sure meat and vegetables are cut into equal-size pieces before skewering so that everything has a chance to cook evenly.

Makes 6 servings


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12 wooden or metal skewers
1/2 cup fresh orange juice
1/4 cup olive oil
2 tablespoons apple cider vinegar
1 teaspoon minced chipotle peppers in adobo sauce
1/2 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon black pepper
12 large sea scallops
12 large shrimp, peeled and deveined with tails intact
12 ounces snapper or other firm-fleshed fish, cut into pieces
12 ounces smoked sausage, sliced into pieces
1/2 red bell pepper and 1/2 green bell pepper, cut into pieces


Prep: 12 Minutes
Chill: 30 Minutes
Cook: 12 Minutes

1. Soak wooden skewers in water 30 minutes.

2. Combine orange juice and next 6 ingredients in a bowl; set aside.

3. Thread seafood, sausage, and bell peppers on skewers; place in a shallow roasting pan. Pour half of the orange juice mixture over the skewers, and chill 30 minutes.

4. Preheat grill to medium-high heat (350° to 400°). Grill kebabs, turning and basting with remaining orange juice mixture, 12 minutes or until done.

Created date

June 2011