Easy Seafood Kebab Recipe
I. Introduction
A colorful and flavorful skewer featuring shrimp, squid, and fish grilled with garlic, lemon, and herbs—perfect for gatherings. This Easy Seafood Kebab Recipe combines the freshness of the ocean with aromatic seasonings, creating a delightful dish that’s perfect for special occasions or weekend barbecues.
II. Ingredients
- 1 lb large shrimp, peeled and deveined
- 1/2 lb squid, cleaned and cut into rings
- 1/2 lb firm white fish, cut into chunks
- 2 bell peppers, cut into chunks
- 1 large red onion, cut into chunks
- 3 tbsp olive oil
- 4 cloves garlic, minced
- 1/4 cup calamansi or lemon juice
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp dried oregano
- Bamboo or metal skewers
III. Equipment
- Grill or grill pan
- Bamboo or metal skewers
- Mixing bowl
- Knife and cutting board
- Brush for oiling
IV. Instructions
- If using bamboo skewers, soak them in water for at least 30 minutes to prevent burning.
- In a bowl, combine olive oil, garlic, calamansi juice, salt, pepper, and oregano to make the marinade.
- Add the seafood to the marinade and let sit for 15-20 minutes (not too long as acid will start to cook the seafood).
- Preheat grill or grill pan to medium-high heat.
- Thread the seafood and vegetables onto the skewers, alternating between different ingredients.
- Lightly oil the grill grates to prevent sticking.
- Grill the kebabs for 4-5 minutes per side until the seafood is opaque and cooked through.
- Don’t overcook as seafood can become rubbery.
- Serve immediately while hot with rice and a dipping sauce.
V. Tips
Don’t overcook—seafood turns rubbery; keep pieces uniform for even cooking. Cut fish and vegetables into similar-sized pieces for even cooking. If using wooden skewers, soak them well in advance. The key is to cook the seafood just until it turns opaque. You can also use a mixture of different seafood like mussels, scallops, or prawns.
VI. Serving
With garlic rice and a spicy vinegar dip. These colorful kebabs make for an impressive presentation at parties or gatherings. Serve with a side of atchara and fresh vegetables to complement the smoky, grilled flavors.
VII. Storage
Best served fresh; not recommended for leftovers. Seafood kebabs are best enjoyed immediately after grilling when they’re at their peak of flavor and texture. If you must store them, keep in the refrigerator for up to 1 day, but the texture will be affected upon reheating.
