Lemon Pepper Seafood Kabobs
Juicy seafood kabobs infused with lemon and herbs, wrapped in prosciutto, perfect for grilling and served over rice for a flavorful, elegant meal.
Ingredients
Instructions
- Combine olive oil, lemon juice, parsley, thyme, and pepper in a bowl.
- Wrap each scallop with a slice of prosciutto and secure with a toothpick.
- Place scallops and shrimp in a dish.
- Pour the oil mixture over the seafood.
- Cover and marinate in the refrigerator for 2 hours.
- Alternate threading scallops, vegetables (cut into chunks), and shrimp onto skewers.
- Preheat the grill and cook the kabobs until the seafood turns opaque, about 12 minutes, basting frequently and turning once.
- Serve the grilled kabobs over long grain rice with pine nuts and lemon juice.
Tips & Substitutions
To enhance the flavor of your kabobs, consider using fresh herbs instead of dried ones. If you don’t have prosciutto, you can substitute with bacon or omit it entirely for a lighter dish. For added depth, marinate the seafood for longer than 2 hours if time allows. Also, make sure to soak your wooden skewers in water for about 30 minutes before grilling to prevent burning.
Serving Suggestions
Serve the grilled kabobs over a bed of long grain rice, garnished with pine nuts and a drizzle of fresh lemon juice. A side of grilled vegetables or a light Mediterranean salad pairs beautifully with this dish. For a more substantial meal, consider serving with a slice of crusty bread or alongside a bowl of Seafood Phyllo Triangles.
Storage & Reheating
Store any leftover kabobs in an airtight container in the refrigerator for up to 2 days. To reheat, place them in a preheated oven at 350°F for about 10 minutes, or until heated through. Avoid microwaving, as it can make the seafood rubbery. You can also enjoy them cold in salads or wraps.
Nutrition & Diet Analysis (per serving)
Each serving of Lemon Pepper Seafood Kabobs contains roughly 819 calories, with 63g protein, 101g carbohydrates, and 36g fat. It is an excellent source of vitamin C (552% of the Daily Value), vitamin D (262% of the Daily Value), and dietary fiber (242% of the Daily Value). Note that it is relatively high in sodium, at 755mg per serving (33% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen seafood for this recipe?
Yes, you can use frozen seafood. Just make sure to thaw it completely and pat it dry before marinating. This prevents excess moisture that can interfere with grilling and helps achieve a nice char on the kabobs.
What vegetables can I use instead of the ones listed?
Feel free to substitute any vegetables you have on hand. Zucchini, cherry tomatoes, or bell peppers of different colors work well. Just ensure they are cut into similar sizes for even cooking. This recipe is very versatile and can incorporate a variety of seasonal vegetables.
How do I know when the seafood is cooked properly?
The seafood is cooked when it becomes opaque and firm to the touch. For shrimp, they should turn pink and curl slightly. For scallops, a nice golden crust should form on the outside. Using an instant-read thermometer can help; seafood should reach an internal temperature of 145°F.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).