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Seafood Kabobs


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Rate this recipe 4.4/5 (14 Votes)


  • 1/4 cup lemon juice
  • 1/4 cup olive oil
  • 3 teaspoons snipped fresh dill, divided
  • 1/2 teaspoon salt
  • 1/2 teaspoon white pepper
  • 1-1/2 pounds halibut steaks, cut into 1-1/2-inch pieces
  • 18 shrimp™, peeled and deveined
  • 18 sea scallops
  • 1 each large green, sweet red and yellow peppers, cut into 1-inch pieces


Servings 6
Adapted from


Step 1

In a small bowl, combine the lemon juice, oil, 1 teaspoon dill, salt and pepper.

Place the halibut, shrimp and scallops in a large resealable plastic bag; place the peppers in another large resealable plastic bag. Divide marinade between both bags. Seal bags and turn to coat; refrigerate for 15-20 minutes. Drain and discard marinade.

On six metal or soaked wooden skewers, alternately thread the halibut, shrimp, scallops and peppers. Sprinkle with remaining dill. Broil 6 in. from the heat or grill, covered, over medium heat for 4-5 minutes on each side or until halibut flakes easily with a fork, shrimp turn pink and scallops are firm and opaque.

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