This mixed seafood skewers dish has been one of my go-to summer celebratory mains ever since I first tested it for a family cookout. I remember the first time I threaded the plump shrimp, sweet scallops and firm halibut onto skewers: the colors were so vibrant and the aroma that rose from the grill that day instantly turned a simple backyard gathering into a small fête. What I love most is how quickly this comes together without a long marinade—olive oil, lemon and dried herbs are all you need to highlight the natural sweetness of the seafood.

I discovered this combination when I wanted something lighter than a heavy sauce but still special enough for guests. The texture contrast is delightful: halibut holds its shape and gives a subtle flake, scallops bring a silky bite when not overcooked, and shrimp add springy succulence. The vegetables—cherry tomatoes, pearl onions and mushrooms—add pops of acidity and earthiness that balance the briny seafood. This preparation has become a favorite for summer evenings, holiday grills and quick weekday dinners that taste like a treat.

Ingredients

• Cherry tomatoes (24): Choose firm, vine-ripened cherry tomatoes for a burst of acidity and color. They hold up well on the grill and add a juicy counterpoint to the seafood.
• Mushrooms (12): Use small button or cremini mushrooms—clean them with a damp towel rather than rinsing to avoid waterlogging. They add an earthy note and a meaty bite.
• Pearl onions (12): If using frozen, thaw slightly; if fresh, blanch or microwave briefly to soften. They become sweet and mellow when grilled.
• Halibut or other firm fish (1 lb): Cut into 24 roughly 1-inch cubes. Look for steaks with firm flesh; cod or sea bass are good alternatives.
• Sea scallops (24, about 1 lb): Remove the side muscle before cooking for even texture. Dry them well so they sear rather than steam on the grill.
• Large raw shrimp (24, about 1 lb): Peel and devein, leaving tails on or off to preference. Pat dry and thread carefully to avoid tearing.
• Extra virgin olive oil (2–3 tablespoons): A fruity, high-quality olive oil helps carry the lemon and herbs and prevents sticking on the grill.
• Large lemon (1): Juice immediately prior to drizzling for bright acid that balances richness.
• Dried minced onion (1 tablespoon): Adds savory depth without extra chopping.
• Dried tarragon or oregano (1 tablespoon): Tarragon gives a gentle anise note; oregano offers a more robust Mediterranean flavor—choose based on preference.
• Salt and freshly ground black pepper: Season generously; seafood needs seasoning to enhance flavor.
• Optional garnish: Chopped fresh parsley for brightness.

Instructions

Soak the skewers: At least one hour before assembly, submerge 26 bamboo skewers in cold water to prevent burning. Place a heavy plate on top if they float. If using metal skewers, you can skip this step. This pre-soak step is crucial for keeping wooden skewers intact over high heat. Prep the vegetables and seafood: Microwave pearl onions for 1 minute on high (unless frozen and already tender) to loosen skins and soften slightly. Rinse and dry cherry tomatoes and mushrooms. Remove the muscle from scallops and pat everything completely dry with paper towels—moisture is the enemy of a good grill sear. Cut halibut into approximately 1-inch pieces so all components cook evenly. Assemble the skewers: Using two parallel skewers per kabob helps keep pieces from spinning and makes turning easier. Thread ingredients in this order: 1 shrimp, 1 pearl onion, 1 scallop, 1 cherry tomato, 1 halibut piece, 1 mushroom, 1 halibut piece, 1 cherry tomato, 1 scallop, 1 shrimp. Keep sizes consistent so cooking time remains uniform across all kabobs. Dress and season: Place assembled skewers on a tray. In a small bowl, whisk 2–3 tablespoons extra virgin olive oil with juice of 1 lemon, 1 tablespoon dried minced onion and 1 tablespoon dried tarragon or oregano. Brush or drizzle the mixture over both sides of the skewers, then sprinkle generously with salt and pepper. Let rest 5–10 minutes to allow flavors to meld. Grill: Preheat grill to medium-high heat (about 400–450°F). Oil the grates or brush oil on the skewers. Grill the kabobs for approximately 4–6 minutes per side, depending on grill temperature and your preference for doneness. Look for opaque shrimp with a slight curl, scallops firm but tender, and halibut flaky but moist. Avoid overcooking—seafood continues to cook slightly after removal. Finish and serve: Transfer skewers to a platter and let rest 2 minutes. Optionally sprinkle with chopped parsley for freshness and serve immediately while still hot.

Storage Tips

Cool cooked skewers to room temperature for no longer than two hours before refrigerating in an airtight container. Consume refrigerated portions within 48 hours for best texture. For longer storage, remove seafood from skewers and freeze flat in single layers on a tray before transferring to freezer-safe bags; use within three months. Reheat slowly in a skillet with a splash of oil over medium-low heat to bring back moisture without overcooking.

Ingredient Substitutions

If halibut is not available, use cod, striped bass or swordfish as firm-fleshed alternatives—each will affect texture slightly. For a different herb profile, swap dried tarragon for fresh dill or chopped basil (use about three times the amount if fresh). If you prefer citrus brightness without lemon, try lime juice. For a smoky note, add a pinch of smoked paprika to the olive oil mixture.

Serving Suggestions

Serve skewers with a simple green salad, grilled corn, or lemon-herb rice to make a full meal. A light yogurt-cucumber sauce or garlic aioli served on the side complements the seafood without overpowering it. Garnish with lemon wedges and chopped parsley for color and a fresh finish—this plate pairs well with a chilled Sauvignon Blanc or a citrusy IPA.

Cultural Background

Threaded seafood over fire is an ancient concept found along coastal communities worldwide, from Mediterranean brochettes to Japanese robatayaki. This version leans on American coastal traditions that celebrate fresh seafood simply seasoned and cooked over open flame—a technique that enhances the briny sweetness and lets each protein retain its distinct texture.

Seasonal Adaptations

In summer, use vine-ripe cherry tomatoes and wild-caught halibut if available; in cooler months, swap cherry tomatoes for roasted peppers and use preserved lemon for buoyancy. For holiday gatherings, add citrus-marinated fennel slices for crunch and color. If grilling indoors, use a cast-iron grill pan and finish under a hot broiler for a similar char.

Meal Prep Tips

To save time, cut fish and prep veggies the day before and store in sealed containers. Keep seafood chilled until you’re ready to assemble and grill. If feeding a crowd, assemble skewers on baking sheets and cover with plastic wrap; grill in batches to maintain even heat on the grill. Leftovers make great salad toppers or sandwich protein the next day.

Making these mixed kabobs is as much about the memories as it is about the flavors—threading skewers while chatting with family, passing them around a picnic table and savoring the first hot bite. I hope these tips help you make them as often as we do.