Memorial Day Weekend is almost here and if you’re wanting to fire up the grill and try a new recipe, I think you’ll love my recipe for grilled lemon halibut and shrimp kebabs!

Kebabs are always a great choice for cookouts. Who doesn’t love food on a stick?

I love using the grill during the summer, and this is a nice, light dinner option for seafood lovers. The marinade is a delicious lemon oregano combo that really complements the mild taste of the halibut.

If you read the first blog in my BBQ mini series , I talked about my Dad’s marinade basics. He adjusted it for seafood, as fish absorbs the flavors more quickly and intensely. The saltiness of a soy sauce would overpower the freshness of this dish. The only fish I’ve found that I like to use my Dad’s recipe for soy sauce with is salmon.

You’ll also notice the marinade time here is quick. That’s because the citric acid in lemons could “cook” the seafood (as in ceviche recipes).

Halibut Shrimp Kebabs

Halibut and Shrimp Kebabs

If you’re wanting to fire up the grill and try a new recipe, I think you’ll love my recipe for grilled lemon halibut and shrimp kebabs!

Ingredients

  • 1/2 cup olive oil
  • 1/4 cup fresh lemon juice
  • 2 cloves garlic, pressed through a garlic press
  • 1 tsp dried oregano
  • 1/2 tsp black pepper
  • 4 (1″ thick) halibut steaks, skin removed, each cut into 6 equal pieces
  • 24 medium-large shrimp, peeled and deveined
  • 12 plum tomatoes, halved lengthwise
  • 4 green peppers, stemmed, seeded and quartered
  • 2 lemons, sliced thick, then slices halved
  • 24 bay leaves

Instructions

  1. Preheat the broiler, or set a grill over medium-high heat.
  2. Combine the first 5 ingredients in a large bowl. Set a small amount aside to use for basting during cooking. Add the halibut pieces and the shrimp to remaining marinade in the bowl, toss gently, and marinate in the refrigerator for 1 1/2 hours.
  3. Thread the fish, shrimp, and vegetables onto 6 skewers. I like to keep the lemon slice and bay leaf near the seafood, so I usually start with the green pepper and tomato, then the lemon slice, bay leaf, halibut, and shrimp. Repeat 3 times, and add an additional lemon slice and pepper piece to the end of each skewer.
  4. Grill or broil, brushing lightly with the marinade, until the fish and shrimp are cooked through—flipping once, about 6–8 minutes per side. Remove the kebabs from the grill, sprinkle with parsley, and serve with additional lemon slices as a garnish, if desired.

Some kebab tips…

A couple of things to keep in mind when you’re making my halibut and shrimp kebabs, or any type of kebab.

Non-stick kebab skewers are great because your ingredients slide on easily and slide off onto your plate easily too. But sometimes, the non stick causes the food to slide around as you/’re turning during the cooking time. It’s not a big deal, just a little frustrating when you’re trying to get that pesky pepper to grill up on both sides!

If you use a wood or a bamboo skewer, make sure you soak in water for 30 minutes before you thread your ingredients onto the stick. You don’t want the sticks to catch fire while you’re grilling!

There are also kebab baskets and holders that make grilling a lot easier. I put them on my list of grilling essentials to make sure you have everything you need for BBQ success!

I hope you’ll check back tomorrow for the final blog in my BBQ mini series. I have a some delicious side dish ideas to finish up your Memorial Day menu.

From my grill to yours,

Jill