Seafood Kabobs

Seafood Kabob Recipes

Chef Kurt Friesland shares the following recipes for Seafood Kabobs. Wine selections from Ms. Jane Hermansen of the Greater Washington Wine School, GWWSLLC@aol.com.

***It is always fun to do a mixed grill with different kinds of Kabobs, just make sure you keep the different kinds of seafood on different kabobs because of varied cooking times!

Scallops with Pears and Sweet Onion Kabob Ingredients
  • 10/20 dry scallops
  • Bosc pears cut in 1/8s
  • Vidalia or Texas sweet onion chunks
  • Vidalia onion dressing

Scallops with Pears and Sweet Onion Kabob Instructions
  1. Marinate skewers for at least an hour in the Vidalia dressing,
  2. Grill over high heat.

Asian Salmon and Yukon Potato Kabob Ingredients
  • Salmon of choice cut into 1 oz chunks
  • Baby Yukon potatoes cut in half and partially cooked
  • Teriyaki marinade

Asian Salmon and Yukon Potato Kabob Instructions
  1. Brush skewers prior to cooking.
  2. Grill over medium heat.
  3. Glaze skewers when 3/4 done.

Shrimp, Sausage, and Red Onion Kabob Ingredients
  • 16/20 ct shrimp peeled and deveined
  • Celery sausage cut into 1-inch sections
  • Red onion chunks
  • Blackened Redfish Magic
  • Olive Pomace Oil

Shrimp, Sausage, and Red Onion Kabob Instructions
  1. Blend Blackened Redfish Magic with olive oil. Brush over shrimp and red onions.
  2. Grill over medium heat.

Wine Selections

-Scallop Kabobs

  • Kanu -Cape Classics- 2003 CHENIN BLANC (Stellenbosch, South Africa)
  • Yalumba -“Y Series”- 2006 VIOGNIER (Southern Australia)

-Asian Salmon Kabobs

  • Gruet Winery BLANC DE NOIR NV (Albuquerque, New Mexico)
  • Sugarloaf Mountain Vineyard 2006 PINOT GRIGIO (Dickerson, Maryland)

-Shrimp Kabobs

  • Chateau de Pourcieux 2006 DRY ROSÉ (Provence, France)
  • Whitehaven Wine Co. 2006 SAUVIGNON BLANC (Marlborough, New Zealand)