Seafood Skewers Platter

It’s funny how seafood skewers – simple as they are – can bring back full summers to me. I remember this one clear afternoon, we had just come back from the market, and the house smelled like lemon and sea air… half from the bag of fresh fish, half imagined. The grill was still warm from lunch, and we decided to thread some leftover bits onto skewers… scallops, cod, a few sweet peppers. No plan, just instinct. And somehow, those little skewers ended up being the best thing we ate all week – hot, smoky, a bit charred at the edges but bright with lemon. That’s what this recipe is about, I think – letting fresh seafood do most of the talking.

Why You’ll Crave It

• The smoky grill kisses the seafood just enough without overpowering it
• A quick marinade makes it all come alive with lemony brightness
• Perfect for warm evenings when standing by the grill feels just right
• The veggie sidekicks add crunch, color, and their own sweetness
• Looks rather stunning on a platter… bonus points if you’re hosting

The first time I made this for friends, they thought I’d picked it up from a fancy seaside café… I almost didn’t tell them how easy it was.

What You’ll Need

• 200g mixed seafood: a nice mix of shrimp, scallops, and squid – cleaned and patted dry
• 200g white fish: something firm like cod or haddock, cut into bite-size cubes
• 1 red bell pepper: chopped into soft-edged squares, not too tiny
• 1 yellow bell pepper: same treatment as its red cousin
• 1 zucchini: sliced into half-moons, about the width of your finger
• 2 tbsp olive oil: good stuff if you have it – it does make a difference here
• Juice of 1 lemon: just-squeezed makes it brighter, trust me
• Salt and pepper: never skip these
• Skewers: wooden (soaked first) or metal – both do the job

Easy How-To

Prep the seafood

Give everything a rinse under cold water, just a quick swish. Then blot dry with a clean towel—kind of boring, but worth it for a good sear later.

Marinate for flavor

In a roomy bowl, toss the seafood with olive oil, lemon juice, and a solid pinch each of salt and pepper. Let it sit for about 10 minutes… not too long or the lemon starts “cooking” things.

Assemble the skewers

Thread the seafood and veggies onto your skewers, skipping around with the colors. I like to alternate pepper, shrimp, zucchini, scallop – it doesn’t really matter though. Just don’t crowd them too close or they won’t cook evenly.

Fire up the grill

Get your grill preheated to medium-high – hot enough so a drop of water sizzles right off. If using a grill pan indoors, let it heat until you can feel the warmth just standing over it.

Grill the skewers

Lay them on and don’t move them around too much. Give them about 2-3 minutes per side – enough to char the edges slightly, but not dry them out. The seafood should turn opaque and juuust flake apart with a fork when pressed.

Serve it up

Scoot the skewers onto a platter (ceramic or wood looks nice), squeeze a little more lemon over the top if you’re feeling generous, and maybe scatter some chopped herbs or sea salt for a finishing touch.

Good to Know

• Wooden skewers love to burn… soak them in cold water for at least 20 minutes – or they’ll crisp up before your fish does
• Seafood cooks fast, so don’t overthink it. Once it’s opaque and lifts off the grill with ease, it’s done
• Skewering with wet hands helps… trust me, slippery shrimp is more frustrating than it sounds

Serving Ideas

• Serve alongside a big couscous salad with herbs, olives, and feta (that’s my go-to)
• Offer a lemony garlic yogurt dip or simple aioli for dunking
• Grilled flatbread or pita on the side makes it more of a meal

Top Tricks

• If you’re grilling in batches, keep finished skewers warm under foil in a low oven
• A quick brush of oil on the grill grates helps avoid sticking and tearing

Frequently Asked Questions

Can I use frozen seafood for skewers?

You can, yes. Just make sure to defrost it fully and pat everything dry before marinating – moisture is the enemy of caramelization.

What vegetables work well with grilled seafood?

Bell peppers, zucchini, cherry tomatoes, and even lightly blanched red onion slices – they hold up well and pick up that delicious grill flavor.

How do I know my seafood is cooked?

You’ll notice it turns pale and opaque, and when you press with a fork, it should flake gently. Shrimp will curl into a firm C-shape, not tightly coiled.

Can I prep these ahead?

Yes, you can thread and marinate the skewers a few hours in advance. Keep them chilled and covered, and grill just before serving for best texture.

What kinds of seafood are best for grilling?

Firm fish like cod, salmon, halibut, or swordfish hold up beautifully. Shrimp and scallops are naturals. Squid works too – just needs a little love not to go rubbery.