Seafood Kabobs
Juicy seafood kabobs bursting with fresh flavors, grilled to perfection with vibrant vegetables and aromatic herbs, ideal for summer barbecues or family dinners.
Ingredients
Instructions
- Cut all vegetables into 2-inch chunks.
- Peel and devein shrimp. Cut swordfish into 2-inch chunks.
- Alternate vegetables and fish on 4 skewers.
- Marinate in olive oil, garlic, and fresh parsley for 1 hour.
- Broil skewers for 10 minutes.
- Remove skewers, keeping shape.
- Serve over saffron rice.
Tips & Substitutions
For a vibrant flavor boost, consider marinating the seafood and vegetables overnight. If you can't find swordfish, other firm fish like salmon or tuna can work well. For a twist, add some pineapple or zucchini to the skewers. If you prefer a different cooking method, grilling outdoors can enhance the smoky flavor.
Serving Suggestions
These seafood kabobs are perfect served over saffron rice, which complements the flavors beautifully. A side of Garden Tomato Salad adds freshness and acidity. For a complete meal, pair with a chilled white wine or a light Mediterranean recipe like Spinach Pasta With Fresh Tuna And Tomato.
Storage & Reheating
Store any leftover kabobs in an airtight container in the refrigerator for up to 2 days. To reheat, place them on a baking sheet in a preheated oven at 350°F for about 10 minutes or until heated through. Avoid microwaving, as this can make the seafood tough.
Nutrition & Diet Analysis (per serving)
Each serving of Seafood Kabobs contains roughly 2178 calories, with 106g protein, 206g carbohydrates, and 107g fat. It is an excellent source of iron (222% of the Daily Value), protein (211% of the Daily Value), and vitamin C (178% of the Daily Value). Note that it is relatively high in sodium, at 3000mg per serving (130% 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 the kabobs?
Yes, you can use frozen seafood as long as it's thawed properly. Place it in the refrigerator overnight or under cold running water for quicker thawing. Just ensure that it's fully thawed before marinating and assembling to avoid excess moisture on the skewers.
What can I substitute for olive oil in the marinade?
If you're looking for an alternative to olive oil, avocado oil or grapeseed oil works well. Both have a neutral flavor and high smoke points, making them suitable for grilling. However, olive oil adds a distinctive taste that enhances the kabobs, so consider using it if possible.
How do I know when the seafood is cooked properly?
For shrimp, they should turn pink and opaque when fully cooked, which usually takes 2-3 minutes per side. Scallops will become firm and opaque as well. Swordfish should be cooked to an internal temperature of 145°F; it should flake easily with a fork when done.
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).