This mixed seafood kabob recipe has been a summer favorite ever since I first served it at a backyard gathering that stretched into the night. I discovered the exact combination of shrimp, scallops and halibut on a spontaneous trip to a coastal market where the fishmonger recommended alternating firm white fish with sweet scallops and shrimp. The result was more than the sum of its parts: the halibut holds up on the skewer and gives a clean, flaky bite, the scallops bring a buttery sweetness, and the shrimp add a snap that contrasts beautifully with the vegetables. It is a celebration of texture and pure seafood flavor that requires almost no fuss.

I love this approach because there is no pre-marinade required; a quick brush of extra virgin olive oil, a squeeze of fresh lemon, and simple dried herbs are all it takes. The kabobs grill quickly, making them perfect for a relaxed dinner or an elegant appetizer at a party. Whenever I prepare these, the aroma of grilling seafood mixed with lemon draws everyone to the patio within minutes. Friends and family comment on how light yet satisfying the skewers feel, and I always end up making two batches because they disappear so fast.

Ingredients

• Halibut (or other firm white fish): Use 1 pound of halibut fillet, cut into 1-inch cubes. Choose firm, translucent flesh from a reputable fishmonger; halibut holds up on the grill and flakes cleanly.
• Sea scallops: About 24 sea scallops (roughly 1 pound). Look for dry-packed scallops without the chemical treatment for the best caramelization and sweet flavor.
• Large raw shrimp: 24 shrimp (about 1 pound), peeled and deveined. Opt for large shrimp (16/20 or similar) so they remain tender and visible on the skewer.
• Cherry tomatoes: 24 tomatoes for pops of acidity and color. Choose firm, ripe tomatoes that will hold up to grilling without bursting immediately.
• Mushrooms: 12 whole button or cremini mushrooms; they add earthiness and a meaty counterpoint to the seafood.
• Pearl onions: 12 pearl onions. If frozen, thaw slightly; if fresh, microwave for a minute to soften their skins and make threading easier.
• Extra virgin olive oil: 2 to 3 tablespoons. Use a fruity, high-quality EVOO to coat the skewers and enhance grilling notes.
• Fresh lemon: 1 large lemon, juiced. Fresh lemon brightens the seafood and prevents it from tasting flat after grilling.
• Dried minced onion: 1 tablespoon to add savory depth without extra chopping.
• Dried tarragon or oregano: 1 tablespoon. Tarragon adds a subtle anise note while oregano keeps it classic; either works depending on your taste.
• Salt and freshly ground black pepper: Generous seasoning is essential — season just before grilling to avoid drawing out moisture too early.
• Bamboo skewers: 26 soaked in water for at least 1 hour so they do not burn on the grill.

Instructions

Soak the skewers: At least 1 hour before assembling, immerse 26 bamboo skewers in water. Soaking prevents charring and helps the skewers remain intact while grilling. Use a heavy pot to keep them fully submerged or weigh them down with a plate. Prep the produce and seafood: Trim and clean everything. Microwave pearl onions on high for 1 minute to soften if not already thawed. Cut halibut into 1-inch cubes so each piece cooks evenly. Remove the muscle from the scallops and peel and devein the shrimp. Rinse tomatoes and pat mushrooms dry to help them sear rather than steam. Assemble the kabobs: Use two skewers per kabob for stability. Thread in order: shrimp, pearl onion, scallop, tomato, halibut, mushroom, halibut, tomato, scallop, shrimp. The two-skewer technique keeps pieces from rotating and makes turning on the grill easier. Repeat to make 12 kabobs total. Season and oil: Place assembled skewers on a large tray. Drizzle each kabob with 2 to 3 tablespoons of extra virgin olive oil distributed across all skewers and squeeze juice of 1 lemon evenly. Sprinkle dried minced onion, dried tarragon or oregano, then season generously with salt and pepper. Let rest for 5 to 10 minutes so the flavors begin to meld. Grill to perfection: Preheat grill to medium-high. Oil the grates or brush kabobs lightly with oil. Grill kabobs about 5 minutes per side, rotating once until scallops have light char marks and are opaque, shrimp are pink and curled, and halibut flakes easily with a fork. Total grill time will be 10 to 12 minutes depending on heat and piece size; avoid overcooking scallops which become rubbery if left too long. Serve immediately: Remove skewers and rest for 1 minute. Optionally garnish with chopped parsley and a finishing squeeze of lemon. Serve hot off the grill for the best texture contrast between charred edges and tender centers.

Storage Tips

Store cooled leftover skewers in an airtight container in the refrigerator for up to 48 hours. To maintain texture, remove seafood from skewers before reheating; reheat gently in a hot skillet for 1 to 2 minutes per side or under a preheated broiler for 1 to 2 minutes, watching closely to avoid overcooking. For freezing, lay seafood in a single layer on a sheet tray, freeze until firm, then transfer to a freezer-safe bag for up to 3 months. Thaw overnight in the fridge before reheating.

Ingredient Substitutions

If halibut is unavailable, use cod or swordfish steaks cut into 1-inch cubes; both are firm enough to grill. Swap tarragon for thyme for a more earthy note. For a lower-cost option, replace scallops with extra shrimp or small cubes of firm tofu for a vegetarian version, though tofu will need a flavorful marinade. If you prefer fresh herbs, use 1 tablespoon chopped fresh tarragon in place of dried, but add it after grilling to preserve aroma.

Serving Suggestions

Serve skewers over a bed of lemon-herb couscous, grilled vegetables, or alongside a crisp green salad with a light vinaigrette. Garnish with chopped parsley or a scattering of toasted pine nuts for texture. These skewers pair beautifully with a chilled Sauvignon Blanc or a citrus-forward lager. For a Mediterranean touch, offer tzatziki or a lemon-garlic yogurt on the side, though that will introduce dairy.

Cultural Background

Skewered grilling is a global tradition, from Turkish shish kebab to Japanese yakitori. This variation blends coastal American seafood sensibilities with the simple skewering technique. Coastal communities have long threaded seafood with vegetables to make efficient, flavorful meals; alternating textures and quick high-heat cooking preserves the natural sweetness of seafood. This version is modern but rooted in those practical, communal cooking methods.

Seasonal Adaptations

In summer use fresh tomatoes and seasonal mushrooms; in cooler months, swap cherry tomatoes for roasted bell pepper chunks and use pearl onions that have been caramelized slightly. For holiday grilling, add a glaze of orange and balsamic reduction brushed on during the last minute for a festive finish. Serve alongside roasted root vegetables in autumn for a heartier plate.

Meal Prep Tips

To streamline, cut fish and shellfish and store in separate airtight containers up to one day ahead. Soak skewers while you finish other prep. Assemble kabobs 15 minutes before grilling and keep them chilled until they hit the hot grates. For easy transport to a picnic, thread and cover with plastic wrap; keep cool in a cooler until ready to grill on a portable barbecue.

These mixed seafood kabobs are an invitation to share simple, delicious food with friends. They are quick to prepare, adaptable, and always a crowd pleaser. Give them a try the next time you want an elegant yet unpretentious main dish that tastes like a seaside evening.