This recipe for mixed seafood kabobs has been a backyard favorite of mine for years. I first discovered the combination on a warm summer evening when my craving for something light but celebratory met what was available at the fish counter: a small package of halibut, a bag of scallops, and plump shrimp. The result was an elegant, easy-to-assemble skewer that feels indulgent yet cooks quickly. The bright lemon and olive oil finish keeps the flavors fresh, while the alternating vegetables provide texture and color that everyone notices.

I love serving these kabobs when friends drop by unexpectedly because there is almost no advance work and no lengthy marinade. The seafood cooks fast—about five minutes per side on a hot grill—so timing is everything. There is a satisfying contrast in every bite: the snap of a tomato, the sweet brine of a scallop, the gentle firmness of halibut. My family always requests extra lemon wedges, and guests comment that the presentation makes a simple weeknight meal feel like a party.

Ingredients

• Halibut or other firm white fish (1 pound): Choose fresh or supermarket sashimi-grade halibut if available; firm texture holds up on the skewer and cooks evenly. Cut into roughly 1-inch pieces.
• Sea scallops (1 pound, about 24 small): Look for dry-packed scallops without added sodium. Remove the small side muscle for even cooking and a tender bite.
• Large raw shrimp (1 pound, about 24): Use large 16-20 count shrimp, peeled and deveined; leave tails on for presentation if you like.
• Cherry tomatoes (24): Choose evenly sized tomatoes so they roast at the same rate as seafood pieces.
• Button mushrooms (12): Small whole mushrooms are ideal; wipe clean rather than washing to avoid waterlogging.
• Pearl onions (12): If fresh, blanch briefly or microwave for a minute to soften; frozen pearl onions can be used thawed.
• Extra virgin olive oil (2 to 3 tablespoons): A fruity EVOO adds richness without overpowering delicate seafood flavors.
• Large lemon (1): Freshly squeezed lemon juice adds bright acidity; reserve zest for garnish if desired.
• Dried minced onion (1 tablespoon): Adds savory depth without moisture from fresh onion.
• Dried tarragon or oregano (1 tablespoon): Tarragon gives a subtle anise note; oregano is earthier—choose based on preference.
• Salt and black pepper: Use kosher salt and freshly ground black pepper to taste; seasoning at the end brings out natural flavors.

Instructions

Soak the skewers:An hour before assembling, place 26 bamboo skewers in cold water to prevent burning. Use a heavy container that keeps them fully submerged; a folded kitchen towel across the top helps keep them underwater. Soaking for at least 60 minutes is crucial—shorter times increase the risk of charring.Prep the seafood and vegetables:Pat the halibut pieces dry after cutting to 1-inch cubes. Remove the muscle from each scallop and rinse briefly if needed, then pat dry. Peel and devein shrimp, leaving tails on if you prefer. Microwave the pearl onions on high for 60 seconds if they are fresh to slightly soften them, making them easier to skewer and quicker to cook.Assemble each kabob:Use two skewers per kabob for stability: slide items in this order or any order that feels balanced—1 shrimp, 1 pearl onion, 1 scallop, 1 cherry tomato, 1 halibut piece, 1 mushroom, 1 halibut piece, 1 cherry tomato, 1 scallop, 1 shrimp. Repeat the pattern to make 12 kabobs total. Double-skewering prevents rotation and helps the kabob turn easily on the grill.Dress and season:Place the threaded kabobs on a rimmed tray. Drizzle 2 to 3 tablespoons of extra virgin olive oil evenly over all kabobs, then squeeze the juice of one large lemon across them. Sprinkle with 1 tablespoon dried minced onion and 1 tablespoon dried tarragon or oregano. Finish with a generous pinch of salt and several grinds of black pepper. Let rest briefly to allow flavors to meld—5 to 10 minutes is fine.Grill to perfection:Preheat a gas or charcoal grill to medium-high heat (about 400 to 450°F). Oil the grates. Grill the kabobs about 5 minutes per side, rotating once, until scallops are opaque and slightly firm, shrimp are pink and curled, and fish flakes easily with a fork. Total cook time will vary with skewer thickness and grill temperature; avoid overcooking to preserve tenderness.Finish and serve:Remove kabobs from the grill and transfer to a platter. Let them rest 2 minutes, then garnish with finely chopped parsley and additional lemon wedges. Serve immediately while hot.

Storage Tips

Store leftover grilled pieces in an airtight container in the refrigerator for up to 2 days. To maintain texture, separate seafood from any wet vegetables like tomatoes if possible; place a paper towel between layers to absorb excess moisture. Reheat gently under a broiler for a minute or two per side or in a hot skillet with a splash of oil to avoid drying out. Avoid reheating repeatedly; for best quality, reheat only what you will eat immediately.

Ingredient Substitutions

If halibut is unavailable, substitute another firm white fish such as cod, mahi-mahi or sea bass; adjust cooking time slightly for thinner fillets. Swap tarragon for fresh parsley and a pinch of fennel seed if you want a brighter herb profile. For a dairy-free and nut-free option this recipe already fits, but to make it gluten-free verify that any dried seasoning blends contain no gluten. For a smokier flavor, briefly grill the mushrooms separately to develop char before threading.

Serving Suggestions

These skewers pair beautifully with a crisp green salad, grilled corn, or a lemon-herb couscous. For a light summer meal, serve two kabobs per person with a side of arugula tossed in a citrus vinaigrette. Garnish with lemon wedges, a sprinkle of chopped parsley and a drizzle of extra virgin olive oil. For a heartier platter, accompany with roasted fingerling potatoes or a chilled pasta salad.

Cultural Background

Skewered seafood has roots in many coastal cuisines where quick, high-heat cooking preserves delicate proteins. This preparation blends the simplicity of Mediterranean grilling—olive oil and lemon—with American summer barbecue traditions. The mixed-skewer concept allows cooks to celebrate local catch while borrowing techniques from shish kebab traditions originating in the Middle East, adapted here to highlight Atlantic seafood varieties favored across North America.

Seasonal Adaptations

In summer, use the sweetest cherry tomatoes and serve with fresh basil. In colder months, swap cherry tomatoes for roasted red peppers or small artichoke hearts for extra richness. During spring, use fresh tarragon and young shallots; in autumn, add a light glaze of maple and lemon for a touch of warmth. The flexibility of vegetables and herbs makes these skewers great year-round with minor seasonal adjustments.

Meal Prep Tips

To streamline weeknight cooking, prep components ahead: cut fish, peel and devein shrimp, and store each protein in separate sealed containers in the refrigerator up to 24 hours. Halve the mushrooms and store cherry tomatoes unwashed in a paper-towel-lined container. Thread skewers just before grilling for the freshest presentation. If you need to feed a crowd, assemble skewers on trays and keep them chilled until ready to grill.

These kabobs are a celebration on a stick—bright, fast and endlessly adaptable. Invite friends, pass around extra lemon wedges and enjoy the easy elegance that simple, well-cooked seafood brings to any table.