Seafood Kabob (Skewer) Recipes

Category Seafood
A wide variety of seafood, including fish and shellfish, can be used along with your favorite veggies or fruit in making kabob. This page contains seafood kabob (skewer) recipes.


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November 28, 2005

These colorful skewers contain scallops, which are naturally low in total and saturated fat.

1. Perboil green peppers for 2 minutes.
2. Alternately thread first three ingredients on skewers.
3. Combine next five ingredients.
4. Brush kabobs with wine/oil/lemon mixture, place on grill (or under broiler).
5. Grill 15 minutes, turning and basting frequently.

Yield:4 servings--Serving Size: 6 oz scallop kabob

Each serving provides:

Calories: 224
Total fat: 6 g
Saturated fat: less than 1 g
Cholesterol: 43 mg
Sodium: 355 mg

National Heart, Lung, and Blood Institute

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February 23, 2011


  • 1/2 cup dry white wine or unsweetened apple juice
  • 2 Tbsp. lime juice
  • 2 Tbsp. olive oil
  • 2 Tbsp. diced onion
  • 1 tsp. salt

  • 1/2 tsp. dried thyme
  • 1/4 tsp. pepper
  • 1 1/2 lbs. halibut, cut into 1 inch cubes
  • 1 small red onion, cut into 1 inch pieces
  • 1 medium Golden Delicious apple, cut into 1 inch pieces
  • 1 medium sweet red pepper, cut into 1 inch pieces


In a large bowl, combine the first seven ingredients. Pour half into a large resealable plastic bag; add halibut. Seal bag and turn to coat.

Pour remaining marinade into another large resealable plastic bag; add the onion, apple and red pepper. Seal bag and turn to coat. Refrigerate fish and apple mixture for 4-6 hours, turning occasionally.

Drain fish, discarding marinade. Drain fruit and vegetables, reserving marinade for basting. On eight metal or soaked wooden skewers, alternately thread the fish, onion, apple, and red pepper.


Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill kabobs, covered, over medium heat or broil 4 inches from the heat for 6-10 minutes or until fish flakes easily with a fork and fruit and vegetables are tender, turning and basting frequently with reserved marinade. Makes 4 Servings Prep: 20 minuptes plus marinating (6 hours). Grill: 10 minutes.

Source: Taste of Home

By LRP from LWL, MA

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Food and Recipes Recipes SeafoodOctober 12, 2012
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