Seafood kabobs: Tips and recipes for the grill
Scott Kersting, our director of meat and seafood, explains how to grill seafood kabobs and shares some of his favorite recipes:
Summer is still going strong and what says summer more than outdoor grilling? In my opinion, nothing! And if you’re seeking an alternative to hot dogs and burgers, seafood kabobs are both easy to make and fun to eat. Not to mention a healthy, nutritious meal.
Kabob prep tips:
- You can use metal or wooden skewers. If you choose to use wooden skewers, soak them in water for about an hour and wrap the ends with aluminum foil. This will prevent them from burning.
- Make sure your grill is well oiled to prevent sticking.
- Try to keep all items on a kabob the same size
- Cook time can vary, depending on the thickness and type of seafood you are using:
Shrimp – turns pink when cooked
Scallops – turns opaque when cooked
Fish – flakes when tested with a fork
There is no wrong way to build a kabob; just combine the flavors you like. But if you need some kabob ideas, here are some flavor combinations I enjoy:
- Scallops, bacon, cherry tomato, and cucumber kabob (pictured above): Thread the bacon between the scallops and vegetables so everything has that delicious hint of bacon.
- Salmon kabob: Pick your favorite salmon and alternate with folded slices of lemon. Lightly coat the salmon with a mixture of herbs (oregano, rosemary, garlic, etc.).
- Teriyaki shrimp, onion, pepper and pineapple kabob: Before skewering, marinate the vegetables, pineapple and shrimp in teriyaki sauce for about 30 minutes. Save some teriyaki to brush on the kabobs after cooking.
Another great and even easier option is to go any Lunds or Byerly’s and choose kabobs we have already made for you! Look for them in our meat and seafood department.