This mixed seafood kabobs recipe has been one of my favorite ways to celebrate late spring and summer. I first put these on the grill for a small family gathering the year my son learned to ride a bike. The result was pure celebration on a skewer. The combination of large shrimp, sweet sea scallops and firm halibut provides a contrast of textures that feels indulgent without being heavy. There is no long pre marinade required because the olive oil and lemon provide bright flavor and keep the seafood moist while the herbs add aromatic lift.

I discovered this lineup after experimenting with a fish market bounty and realizing that seafood shines when treated simply. The kabobs cook fast, they are visually elegant and they require very little equipment. Whether you are entertaining friends or preparing a weeknight main for the family, these skewers deliver on flavor and speed. The key moments are cutting the halibut into uniform pieces and making sure the grill is hot so the seafood sears rather than steams.

Ingredients

• Cherry tomatoes: Use about 24 cherry tomatoes. Look for glossy skin and firm flesh. These add bursts of sweet acidity that punctuate the seafood. Grape tomatoes are an acceptable substitute.
• Mushrooms: Use 12 whole button or cremini mushrooms. Choose uniform size for even cooking. Wipe with a damp towel rather than rinsing to avoid waterlogged caps.
• Pearl onions: Use 12 pearl onions, about one cup. If using fresh, blanch or microwave briefly to loosen skins. Frozen pearl onions are convenient and work well.
• Halibut or other firm fish: One pound of halibut cut into 24 roughly one inch cubes. Choose dense, fresh fillets or use cod as an alternative. Firm texture keeps cubes intact on the grill.
• Sea scallops: Twenty four sea scallops, about one pound. Pat dry and remove the small muscle. Dry scallops sear more cleanly.
• Large raw shrimp: Twenty four shrimp, about one pound. Peel and devein if needed, leaving tails on for presentation if you prefer.
• Extra virgin olive oil: Two to three tablespoons to coat and protect seafood while adding flavor. Use a good quality fruity olive oil for the best result.
• Lemon: One large lemon for zest and juice. Fresh lemon brightens and balances the natural richness of seafood.
• Dried minced onion: One tablespoon for savory depth without extra prep. A small dusting enhances roasted flavors.
• Dried tarragon or oregano: One tablespoon. Tarragon adds an anise note that pairs beautifully with shellfish while oregano gives a greener Mediterranean profile.
• Salt and pepper: To taste, but plan to season generously. Coarse salt helps bring out the seafood flavors as it cooks.

Instructions

Soak the skewers:An hour before you intend to assemble the kabobs, place 26 bamboo skewers in cold water ensuring they are submerged. This prevents them from burning on the grill. If using metal skewers this step is not necessary. Allowing an hour gives you hands free time to clean and prep other items.Prep the vegetables and seafood:Microwave the pearl onions for one minute on high if they are not frozen to loosen skins and soften slightly. Rinse and pat dry tomatoes and mushrooms. Remove the adductor muscle from the scallops and pat them very dry. Peel and devein shrimp as needed. Cut the halibut into 24 roughly one inch pieces so everything cooks evenly.Assemble the kabobs:When the skewers have soaked, use two skewers per kabob to prevent rotation and make turning easy. Thread in the following order for balance: one shrimp, one pearl onion, one scallop, one tomato, one halibut piece, one mushroom, one halibut piece, one tomato, one scallop, one shrimp. Keep pieces snug but not crowded so heat circulates. Repeat to make twelve kabobs total.Season and dress:Arrange the assembled skewers on a large tray. Drizzle two to three tablespoons of extra virgin olive oil evenly over the kabobs. Squeeze the juice of one large lemon over all skewers and scatter one tablespoon dried minced onion and one tablespoon dried tarragon or oregano. Generously grind salt and pepper over everything. Let sit five to ten minutes while the grill heats for flavors to mingle.Grill the skewers:Preheat a grill to medium high heat. Oil the grill grates lightly. Place the skewers on the hot grate and grill approximately five minutes per side. Watch for milky white scallops and opaque shrimp as doneness cues. Firm fish should flake slightly but remain moist. Avoid overcooking to keep everything tender. Total cook time will be about ten to twelve minutes depending on grill temperature.Finish and serve:Remove skewers from the grill and transfer to a platter. Optionally sprinkle with freshly chopped parsley and an additional squeeze of lemon. Serve immediately for the best texture and temperature.

Storage Tips

Store leftover skewers in an airtight container in the refrigerator for up to two days. To maintain moisture wrap them in foil and place a paper towel between layers to absorb excess condensation. For longer storage remove seafood from the skewers and freeze in a shallow airtight container or freezer bag for up to three months. Reheat gently in a low oven at 300 degrees Fahrenheit for eight to ten minutes so the seafood does not rubberize. Avoid microwaving if possible as it can make the halibut dry.

Ingredient Substitutions

If halibut is not available choose other firm white fish such as cod, sea bass or mahi mahi. For a different herb profile use fresh tarragon or fresh oregano at a ratio of three parts fresh to one part dried. If pearl onions are unavailable substitute small segments of yellow onion that are parboiled. Use bay scallops if large sea scallops are not on hand but reduce skewered scallop pieces so small scallops do not overcook. For a citrus variation swap lemon for lime for a Latin flavor profile.

Serving Suggestions

Serve these skewers with a crisp green salad, charred lemon halves and a simple herbed rice pilaf. A chilled cucumber and dill salad cuts through the richness beautifully. For a crowd set out lemon wedges and a small bowl of extra virgin olive oil mixed with minced garlic for dipping. These are also elegant over a bed of warm orzo or alongside grilled vegetables for a complete plate.

Cultural Background

Threading food on skewers is a technique found in many coastal cultures where seafood is abundant. These skewers draw inspiration from Mediterranean grilling with olive oil, lemon and aromatic herbs. The combination of shellfish and firm white fish is common in seaside markets where vendors bundle fresh catch together. This version celebrates those simple flavors without heavy sauces so the natural quality of the seafood remains center stage.

Seasonal Adaptations

In summer highlight sweet cherry tomatoes and use fresh herbs. In early spring use preserved lemons or add spring vegetables such as blanched asparagus tips. For cooler months choose heartier mushroom varieties like shiitake and consider adding a brush of melted butter with a touch of smoked paprika for comfort. For holiday grilling double the portion and serve with woven citrus wreath garnishes for a festive touch.

Meal Prep Tips

Trim and portion all seafood a day ahead and store covered in the coldest part of your refrigerator. Wash and dry vegetables and keep them separate until assembly. On the day of grilling assemble the skewers and dress them just before placing on the grill. This minimizes moisture loss and ensures even cooking. Label containers with assembly order if you are preparing multiple varieties for a large gathering.

These mixed seafood kabobs are a joyful recipe to make and share. They reward simple, attentive cooking and taste best when fresh off the grill. Make them your own by swapping herbs and vegetables and enjoy the compliments that follow.