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On a hot humid summer night, do you really want to turn on your oven and make your AC work in overdrive and your electric bill climb? These Seafood Kabobs made on the grille, definitely have to make it to your must try list! It is beyond tasty. *Tip I doubled the recipe for double the goodness!
3 Tablespoons canola oil
2 Tablespoons white wine (if your like me, you always have white wine)
2 Tablespoons of Kikkoman’s reduced-sodium soy sauce
1 1/2 Teaspoons of Lemon Juice
1 Garlic Clove minced (i own a mini food processor it is the perfect size to mince fresh garlic)
6 ounces of Swordfish Steak cut into pieces
4 Sea Scallops
4 Uncooked jumbo shrimp, peeled and deveined
2 Strips of Oscar Mayer Thick cut bacon cut in half
1 Sweet Red Pepper, cut into pieces
1 Green Pepper, cut into pieces
1 Red Onion, cut into pieces
In a small bowl, combine the first five ingredients. Pour 1/4 cup into a large resealable plastic bag; add the swordfish, scallops and shrimp. Seal bag and turn to coat; refrigerate for 30 minutes. Cover and refrigerate remaining marinade for basting.
Drain and discard marinade. Wrap a bacon piece around each scallop. On four metal or soaked wooden skewers, alternately thread the scallops, swordfish, shrimp, vegetables and pineapple.
Using a rubber marinating brush and with cooking oil, lightly coat the grill rack. Grill seafood, covered, over medium heat Turning every 3-5 minutes, until the fish is fully cooked, shrimp turns pink, and scallops are firm and bacon is crispy, basting occasionally with reserved marinade. My tip, save half the marinade to dip the skewers in! Absolutely delicious.
**Shameless plug: My absolute favorite wine is J Lohr Chardonnay. After the wine you need for the marinade, you can enjoy a crisp glass with these delicious Kabobs, which I have paired with Garlic and Parmesan grill roasted corn.