This recipe for mixed seafood kabobs has been a backyard favorite of mine for years. I first put shrimp, scallops and halibut together on a skewer one sunny June when I needed something impressive but uncomplicated for a family barbecue. The combination of sweet shrimp, tender scallops and firm, flaky halibut creates layers of texture and flavor that feel indulgent without any complicated steps. Serve two kabobs per person and you have an elegant main that gets everyone lingering by the grill. I love how the ingredients speak for themselves: a bright squeeze of lemon, a drizzle of good extra virgin olive oil and a sprinkle of dried tarragon (or oregano) lift the seafood without masking it. The visual appeal — jewel-like cherry tomatoes, glossy scallops and pink shrimp — always draws compliments. This preparation requires no long marinating time; instead, simple seasoning and quick, hot grilling preserve the natural sweetness and delicate texture of each component.

Ingredients

• Cherry tomatoes: 24 ripe cherry tomatoes add pop and acidity. Look for firm, glossy skins; grape tomatoes also work. They burst with sweetness when grilled and balance the seafood richness.
• Mushrooms: 12 button mushrooms provide an earthy counterpoint. Choose firm mushrooms, wipe them clean with a damp towel, and leave whole for ease of skewering.
• Pearl onions: 12 small pearl onions soften quickly and caramelize lightly on the grill. If using frozen, thaw first; otherwise microwave 1 minute to take the raw edge off.
• Halibut or other firm fish: 1 lb halibut, cut into roughly 1-inch pieces. Firm, meaty white fish such as cod, mahi-mahi or swordfish are good alternatives; choose wild-caught when possible for flavor and texture.
• Sea scallops: 24 scallops (about 1 lb). Use dry-packed scallops if you can — they sear and hold texture better than wet-packed ones. Remove the small side muscle before cooking.
• Large raw shrimp: 24 shrimp (about 1 lb), peeled and deveined as needed. Keep tails on or off to your preference; larger shrimp are easier to skewer and have better grill presence.
• Extra virgin olive oil: 2 to 3 tablespoons to lightly coat the skewers and prevent sticking; choose a robust, fruity oil for added character.
• Lemon: 1 large lemon, zested and juiced for bright acidity; optional extra wedges for serving.
• Dried minced onion and herbs: 1 tablespoon dried minced onion, and 1 tablespoon dried tarragon or oregano for aromatic seasoning. Adjust to taste.
• Salt and pepper: Generous seasoning is essential to bring out natural seafood flavors; use kosher salt and freshly cracked black pepper.

Instructions

Soak the skewers: An hour before assembly, place 26 bamboo skewers in a shallow pan of cold water to soak. This prevents burning on the grill. If using metal skewers, this step is unnecessary, but bamboo takes about 45–60 minutes to fully saturate. Prep the produce and seafood: Microwave the pearl onions for 1 minute on high if they are fresh (skip if frozen and already softened). Pat dry all seafood and vegetables. Cut the halibut into 24 pieces of approximately 1 inch. Remove the muscle from scallops and peel/devein shrimp if needed. Dry the seafood thoroughly with paper towels to promote even grilling. Assemble the kabobs: Using two skewers per kabob to stabilize, thread in this order: 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. Alternate order as desired; just keep pieces similar in size so everything cooks evenly. Season and oil: Lay assembled kabobs on a sheet pan. Drizzle with 2 to 3 tablespoons extra virgin olive oil, squeeze the juice of the lemon over all skewers, then sprinkle 1 tablespoon dried minced onion and 1 tablespoon dried tarragon or oregano. Generously salt and pepper each skewer. Let rest 5–10 minutes for flavors to meld while the grill heats. Grill the kabobs: Preheat grill to medium-high (about 400–450°F). Oil the grill grates or brush kabobs with oil to prevent sticking. Grill kabobs about 5 minutes per side — total roughly 10 minutes — depending on grill temperature and thickness of fish. Look for opaque scallops, pink shrimp, and halibut that flakes easily with a fork. Rotate once; avoid overcooking to keep seafood tender. Serve: Remove kabobs and serve immediately. Optionally garnish with chopped fresh parsley and extra lemon wedges. These are best eaten hot off the grill to enjoy the contrast of char and tender seafood.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently under a broiler for a few minutes or on a hot grill to preserve texture; avoid microwaving which can make fish rubbery. If you plan to freeze, remove seafood from skewers, wrap tightly with plastic, and freeze for up to 3 months. Thaw overnight in the refrigerator and reassemble on skewers before a quick sear or finish on the grill to refresh surfaces.

Ingredient Substitutions

If halibut is not available, substitute cod, mahi-mahi or swordfish in similar 1-inch pieces; note that fattier fish like salmon will cook faster and have a stronger flavor. Swap tarragon for fresh dill or basil if you prefer bright herbal notes. If scallops are scarce, extra-large shrimp or chunks of firm squid can stand in. For a citrus twist, use half lemon and half orange juice; for heat, add a teaspoon of crushed red pepper to the olive oil before brushing.

Serving Suggestions

Pair kabobs with a light orzo salad, grilled polenta, or a crisp green salad with a lemon vinaigrette. For sides, grilled corn and a chilled cucumber salad make a refreshing summer plate. Garnish with chopped parsley or chives and offer extra lemon wedges. For a more substantial meal, serve on a bed of herbed couscous or alongside roasted fingerling potatoes.

Cultural Background

Skewered foods appear in many coastal cuisines because they allow delicate seafood to be grilled quickly over high heat. These mixed seafood kabobs borrow the simplicity of Mediterranean grilling — olive oil, lemon and herbs — combined with American summer barbecue traditions. The technique highlights regional seafood choices and celebrates the natural flavors rather than masking them with heavy sauces.

Seasonal Adaptations

In summer, use peak cherry tomatoes and sweet corn for side dishes. In cooler months, swap cherry tomatoes for roasted grape tomatoes and use root vegetables like small parsnips or beets on separate skewers. Holiday variations can include a compound butter finish with citrus zest and finely chopped herbs for a richer presentation.

Meal Prep Tips

To streamline entertaining, cut fish into pieces and place in a single layer on a tray covered with plastic wrap in the fridge until assembly time. Pre-wash and dry tomatoes and mushrooms and store them in separate containers. Assemble skewers just before grilling or assemble on parchment and cover for up to 2 hours. Label assembled but uncooked skewers when freezing and plan for a quick thaw before cooking.

These mixed seafood kabobs are an easy, impressive way to feed a small crowd. They balance simplicity with elegance and let fresh ingredients shine — give them a try the next time you fire up the grill and invite friends over for an effortless, memorable meal.