Seafood Kabobs with Halibut, Salmon, Scallops and Shrimp


  • 1/2 cup of extra virgin olive oil
  • Zest from 1/2 lemon
  • 1 sprig of fresh thyme
  • 1 bay leaf
  • 1 sprig of fresh rosemary
  • A small bunch of parsley
  • Kosher salt and white pepper
  • 1/2 lb of halibut fillets cut into large chunks
  • 1/2 lb salmon fillets cut into large chunks
  • 1/2 lb of sea scallops
  • 1/2 lb of large peeled shrimp
  • Bamboo skewers soaked in water for 1/2 hour

Seafood lovers always line up for this one. The seafood is marinated in extra virgin oil with a mix of herbs and spices, then cooked over charcoal or you may cook it under a broiler. This is so easy and finger licking good!


  • In a large bowl mix the olive oil lemon rind, herbs and seasoning .
  • Cut the halibut and salmon into chunks about the same size as the scallops.
  • Skewer the fish chunks, scallops and shrimp alternatively on skewers.Use two skewers for each kabob in order to make it easier to turn while cooking.
  • Place kabobs into a shallow dish and pour over the  marinade and refrigerate for about 2 hours, turning frequently.
  • Cook over charcoal or broil for 10 minutes, basting with the marinade frequently
  • Serve with rice and lemon wedges.


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