Favourite Shrimp & Scallop Kabobs

These skewers double up on shellfish, pairing plump shrimp with sweet sea scallops for the best of both. A soy, lemon, garlic and ginger marinade does the flavor work, soaking into the seafood over a few hours so every bite tastes deeply seasoned rather than just surface-coated.

Threading pineapple and zucchini between the seafood is more than color. The pineapple caramelizes on the grill into sweet, smoky bites that play against the savory marinade, while the zucchini stays just crisp. Brushing with the leftover marinade as they cook builds a glaze.

Seafood cooks fast, so these are done in minutes once they hit the heat. Pull them the moment the shrimp curl pink and the scallops turn opaque. Reach for tamari instead of soy to keep them gluten-free.

Pro Tips

• Soak bamboo skewers for at least an hour first so they don’t scorch on the grill. Metal skewers skip this step.
• Don’t over-marinate. The lemon’s acid can start to toughen delicate seafood if it sits much past overnight.
• Thread shrimp and scallops on separate skewers if you can, since they cook at slightly different rates.
• Watch them closely. Shrimp and scallops overcook in seconds and go rubbery, so pull them as soon as they’re just done.

Variations

• Add cherry tomatoes, bell pepper or red onion to the skewers.
• Swap the pineapple for mango or peach chunks for a different sweet note.
• Stir a little honey or sesame oil into the marinade for extra depth.