This mixed seafood kabobs recipe has been one of my favorite summer mains for years. I first developed it on a sunny weekend when guests arrived unexpectedly and my pantry offered a pound each of shrimp, scallops and halibut. The combination of firm white fish, sweet scallops and sweet-savory shrimp threaded with vegetables creates a striking contrast of textures: the halibut holds its shape, scallops deliver a buttery pop, and shrimp add a lively briny chew. The bright squeeze of lemon and a simple herb finish make every bite sing without masking the natural flavor of the seafood.

I discovered early on that these skewers don’t need an elaborate marinate to be delicious — a light drizzle of extra virgin olive oil, lemon and dried herbs before grilling is enough to coax out the best in each ingredient. I often make a double batch because they vanish at parties; friends comment on the elegant presentation and the fact that they feel special without requiring all afternoon in the kitchen. When I serve these at backyard gatherings, the grill fills the air with a smoky, coastal aroma that instantly sets a festive mood.

Ingredients

• Halibut (or other firm white fish): Buy about 1 pound (450 g) of halibut fillet; choose a firm, fresh piece with opaque flesh. Firm fish like cod or swordfish are fine substitutes — they keep their shape on the skewer.
• Sea scallops: 24 sea scallops, roughly 1 pound (450 g). Look for dry-packed scallops (no phosphates) for the best sear and sweet flavor. Pat them dry to remove surface moisture.
• Large raw shrimp: 24 large shrimp, about 1 pound (450 g). Peel and devein, leaving tails on if serving as finger food. Choose shell-on for extra flavor if you prefer.
• Cherry tomatoes: 24 — pick firm, evenly ripe tomatoes for a burst of acidity that balances the seafood.
• Mushrooms: 12 small button or cremini mushrooms — they roast nicely and add an earthy note.
• Pearl onions: 12 — microwave briefly to soften if using fresh; frozen pearl onions can be thawed and used the same way.
• Extra virgin olive oil: 2–3 tablespoons to coat skewers lightly and prevent sticking. Choose a fruity, fresh oil like California or Spanish extra virgin olive oil.
• Fresh lemon: 1 large lemon, zested and juiced. Bright acidity finishes the skewers and balances the richness of scallops.
• Dried minced onion: 1 tablespoon for a sweet onion note without added moisture; substitute with finely chopped fresh onion if desired.
• Dried tarragon or oregano: 1 tablespoon — tarragon offers a subtle anise lift while oregano gives a Mediterranean feel; either works well.
• Salt and pepper: To taste — I use kosher salt and freshly ground black pepper, seasoning generously before grilling.

Instructions

Soak the skewers: At least 1 hour before assembling, place 24 bamboo skewers in water to soak. This prevents burning on the grill. For heavier metal skewers, this step is unnecessary; instead heat the grill and oil the rack. Prep the vegetables and aromatics: Microwave fresh pearl onions on high for 1 minute to soften, or thaw frozen pearl onions first. Wash cherry tomatoes and mushrooms and pat dry. If using fresh pearl onions, trim root ends and remove any papery skin. Zest and juice the lemon and set aside the zest for finishing. Prepare the seafood: Pat scallops and halibut pieces completely dry with paper towels — moisture prevents a good sear. Cut the halibut into 24 pieces about 1 inch square. Peel and devein shrimp if needed. Remove the little side muscle from scallops so they lie flat and cook evenly. Assemble the kabobs: Use two skewers per kabob to stabilize ingredients. Thread in order: 1 shrimp, 1 onion, 1 scallop, 1 tomato, 1 halibut piece, 1 mushroom, 1 halibut piece, 1 tomato, 1 scallop, 1 shrimp. Repeat for remaining skewers or vary order as you like to create visual interest. Season and oil: Place assembled skewers on a tray. Drizzle with 2–3 tablespoons extra virgin olive oil and squeeze lemon juice evenly over them. Sprinkle with 1 tablespoon dried minced onion, 1 tablespoon dried tarragon or oregano, and season generously with salt and freshly ground pepper. Let rest 5–10 minutes while the grill heats. Grill to perfection: Preheat grill to medium-high (around 400–450°F). Grill kabobs about 5 minutes per side, rotating once — total 10–12 minutes depending on grill temperature and seafood size. Look for opaque scallops, shrimp curled and pink, and flaky halibut; do not overcook or scallops will become rubbery. Rest and serve: Remove kabobs from the grill and let rest 2 minutes. Optionally sprinkle chopped parsley and additional lemon zest before serving. Serve immediately while warm.

Storage Tips

Store cooked kabobs in an airtight container in the refrigerator for up to 3 days. To freeze, remove seafood from skewers and flash-freeze on a tray, then transfer to a freezer bag for up to 3 months. Reheat gently in a 325°F oven for 8–10 minutes or on a medium grill to avoid drying. For best texture, reheat only until just warmed through rather than piping hot to prevent overcooking the scallops and shrimp.

Ingredient Substitutions

If halibut is expensive or unavailable, firm-fleshed options like cod, mahi-mahi or swordfish work well and hold together on the skewer. For a shellfish-free version, replace scallops and shrimp with extra halibut and firm shrimp alternatives like lobster chunks. Swap tarragon for fresh dill or parsley if you prefer a brighter herb note; use 1 tablespoon fresh herbs in place of 1 teaspoon dried. For a citrus twist, add a splash of orange juice to the lemon for a sweeter finish.

Serving Suggestions

Serve kabobs with a simple green salad, grilled corn, or lemon-herb rice. A light yogurt-cucumber sauce or a garlic-butter drizzle pairs well if dairy is acceptable. Garnish with chopped parsley, extra lemon wedges and a scattering of lemon zest. For a party, present skewers on a plank or large platter with bowls of dipping sauces so guests can customize each bite.

Cultural Background

Skewering foods for quick cooking over an open flame is a cooking method found in many coastal cultures. These kabobs are a modern coastal-American adaptation that emphasizes clean, fresh seafood combined with simple Mediterranean-inspired seasonings like olive oil and oregano. The technique borrows from Mediterranean and East Asian traditions where seafood is often grilled quickly to preserve texture and flavor. This approach celebrates regional seafood while keeping cooking straightforward.

Seasonal Adaptations

In summer, use vine-ripened cherry tomatoes and young mushrooms for brightness; in cooler months, swap cherry tomatoes for roasted bell pepper pieces and use wild mushrooms for depth. For holiday gatherings, brush skewers with a mixture of melted butter and minced garlic (if dairy is acceptable) and finish with chopped chives. In spring, add asparagus tips between pieces for a seasonal crunch.

Meal Prep Tips

To streamline weeknight cooking, portion and freeze seafood in meal-sized bags labeled for kabobs. Pre-soak skewers and pre-cut halibut the night before, store components separately, then assemble and grill in 15–20 minutes. If assembling ahead, cover skewers tightly and refrigerate for up to 4 hours; bring to room temperature for 10 minutes before grilling for even cooking.

These mixed seafood kabobs are a perfect blend of ease and elegance. They transform simple ingredients into a memorable main and adapt well to different occasions — from casual barbecues to intimate dinners. I hope you make them, share them, and enjoy the small moments they create around your table.