Grilled Seafood Kabobs

These seafood kabobs pack two kinds of shellfish onto every skewer. Shrimp and sea scallops alternate with whole mushrooms, all soaked overnight in a honey barbecue-Dijon marinade that caramelizes into a sticky, smoky glaze on the grill.

The overnight marinade is what separates these from typical grilled skewers. Twelve hours in that sweet-tangy sauce means the flavor goes deep into the scallops and shrimp, not just on the surface. The honey helps it char and caramelize fast over direct heat, building those dark, lacquered edges in minutes.

Grilling with the lid on is a must. That trapped smoke infuses the seafood with a woodsy depth that open grilling can’t deliver. Seven to eight minutes is all you need. Once the shrimp turn pink and curl into a C-shape, everything is done.

Fresh fruit on the side keeps the plate bright and balances the rich, smoky glaze.

Pro Tips

• Use large shrimp and similarly sized scallops so everything cooks at the same rate on the skewer. Mismatched sizes mean some pieces overcook while others are raw.
• Turn the kabobs frequently to prevent burning. The honey in the marinade scorches fast over direct flame.
• If using wooden skewers, soak them in water for at least 30 minutes before threading. Dry wood catches fire on the grill.
• Don’t reuse the marinade as a finishing sauce unless you boil it first. Raw seafood juices need to reach a full boil to be food-safe.

Variations

• Thread chunks of bell pepper and red onion between the seafood for color and a vegetable element.
• Swap the barbecue sauce for teriyaki sauce and add sesame seeds for an Asian-inspired kabob.
• Use swordfish or mahi-mahi chunks instead of scallops for a firmer, meatier skewer.