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Seafood Kabobs

Jul 29, 2015 04:00PM ● By Cate Reynolds
Rhea’s Rundown

These two seafood kebabs provide fantastic contrasting flavor profiles. The salmon kebab is given an Asian flare with rice vinegar, soy sauce, honey, and garlic. Fresh lemon brightens it, and the asparagus provides a nice crunch. I would add red pepper or white sesame seeds to the mix for an additional kick. I might also consider marinating the salmon in a ginger teriyaki sauce of some sort overnight. The shrimp kebab is a straightforward combination of pesto, fresh lemon juice, and bell peppers. I used Whole Food’s in-house made kale pesto. If you’re looking to make your own kale pesto check out the Heirloom Tomato Stacks with Bocconcini and Kale Pesto from the Sprouted Kitchen Column.

Salmon, Asparagus, and Fresh Lemon Kebab

Ingredients – Serves 4
  • 1 tablespoon rice vinegar
  • 1 tablespoon soy sauce
  • 1 tablespoon honey
  • 2 teaspoons canola oil
  • 2 grated garlic cloves
  • 1 pound skinless salmon fillet, cut into 1-inch pieces
  • Asparagus, cut into 32 pieces, 1 ½-inch long
  • 16 lemon slices
  • ¼ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • Cooking spray


1. Combine first seven ingredients in a bowl and toss.

2. Thread fish, asparagus, and 16 lemon slices onto skewers. Coat with cooking spray and sprinkle with ¼ teaspoon kosher salt and ¼ teaspoon black pepper.

3. Grill 6 minutes or until done.

Pesto Shrimp Kebab

Ingredients – Serves 4
  • 3 tablespoons pesto
  • 1 tablespoon lemon juice
  • 32 large shrimp, peeled and deveined
  • 32 (1-inch) squares red and yellow bell pepper
  • ¼ teaspoon kosher salt


1. Combine pesto, lemon juice, and 32 peeled and deveined large shrimp; toss. Let stand 5 minutes.

2. Thread shrimp and 32 squares red and yellow bell pepper onto skewers. Sprinkle evenly with ¼ teaspoon kosher salt.

3. Grill 7 minutes.

“Eight Sizzling Summer Kebabs.” Cooking Light: Fresh, Fast, Food; Best Summer Recipes. Time Inc. Lifestyle Group. 2015. Print

Rhea Torreon
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