Seafood Kabobs

Wow your guests with these tasty kabobs. After some quick prep, these kabobs are ready to eat quickly, with a variety of rubs and sauces.

Ingredients

Seafood, Rubs and Sauces
1 pound of 26/30 peeled and deveined shrimp
1 pound of salmon cut into 1″ inch chunks
1 pound of tuna cut into 1″ inch chunks
8 ounces of 20/30 sea scallops
Rub with Love Seafood Rub
Borsari Citrus
Borsari Orange-Ginger
Lillie’s Q Smoky BBQ Sauce
The Ginger People Sweet Ginger Chili Sauce
Stonewall Kitchen Roasted Garlic Onion Jam
1/3 cup of olive oil
Kosher salt and fresh cracked pepper to taste

Vegetables and Fruit
1 red bell pepper cut into 1″ inch chunks
1 green bell pepper cut into 1″ inch chunks
1 thickly sliced yellow squash
1 thickly sliced green zucchini
1 red onion cut into 8 wedges
1 cup of pineapple cut into 1″ inch chunks
1 sliced lemon
1 sliced lime
1 orange cut into 16 wedges

Preparation

Preheat the grill to 450°.

Shrimp
Skewer the shrimp on soaked skewers with lemon slices and pineapple chunks and generously season all sides with the Rub with Love Seafood Rub and place on a sheet pan lined with parchment paper.

Scallops
Skewer the scallops on soaked skewers with orange quarters.  Drizzle on a 1/3 of the olive oil and generously season all sides with the Borsari Orange-Ginger spice blend and place on a sheet pan lined with parchment paper.

Salmon
Skewer the salmon on soaked skewers with lime slices, bell peppers, squash, zucchini and onion.  Drizzle on 1/3 of the olive oil and generously season all sides with the Borsari Citrus spice blend and place on a sheet pan lined with parchment paper.

Tuna
Skewer the tuna on soaked skewers with bell peppers, squash, zucchini and onion.  Drizzle on 1/3 of the olive oil and generously season all sides with salt and pepper and place on a sheet pan lined with parchment paper.

Grill all of the kabobs on a hot grill until the seafood is cooked through and grill marks are formed, about 20 minutes.

Sauce the scallops with the Roasted Garlic Onion Jam, sauce the salmon with the Sweet Ginger Chili Sauce, sauce the tuna with the Smoky BBQ sauce, and leave the shrimp plain.  Serve hot.

Download Recipe PDF | Recipe created by Chef Billy Parisi