Mixed Seafood Brochette Recipe

Prep marinade

Finely mince the garlic and chop the parsley. In a medium bowl whisk together extra-virgin olive oil, fresh lemon juice, white wine, minced garlic, chopped parsley, fresh thyme leaves, smoked paprika, sea salt, black pepper and honey until emulsified.

Reserve about 2 tablespoons of the marinade in a small bowl for basting during grilling. The remaining marinade will be used to marinate the seafood.

Prepare seafood

Pat shrimp, scallops, fish cubes and optional octopus/squid dry with paper towels. This promotes better browning and prevents steaming.

Marinate seafood

Place the seafood in a single layer in a shallow dish or zipper bag. Pour the remaining marinade over the seafood and gently toss to coat. Refrigerate 20–30 minutes (no more than 45 minutes for delicate scallops and shrimp) to allow flavor without breaking down the texture.

If using wooden skewers, soak them in water for at least 30 minutes before assembling to prevent burning.

Preheat grill to medium-high (about 400°F / 200°C) or heat a grill pan until very hot. Lightly oil the grill grates or brush the grill pan with 1 tablespoon olive oil.

Thread the seafood onto skewers, alternating pieces for color and texture: shrimp, fish cube, scallop, pepper piece, squid (if using), red onion wedge, repeat until skewer is filled leaving a little space between items for even cooking. Aim for 3–4 pieces of seafood per skewer depending on size.

Brush the assembled brochettes with the reserved 2 tablespoons of marinade just before placing on the grill.

Grill the brochettes over direct heat for 2–3 minutes per side. Turn once using tongs. Total grilling time will be about 6–8 minutes depending on piece size—cook until shrimp are pink and opaque, scallops are firm and golden at edges, fish flakes easily and squid is tender. Avoid overcooking.

During grilling, lightly baste once more with reserved marinade for added gloss and flavor, but do not baste continuously to avoid flare-ups.

Remove brochettes from grill and transfer to a platter. Sprinkle coarse sea salt and chopped basil or parsley over the top and squeeze fresh lemon over the skewers.

Serve immediately with extra lemon wedges and a simple green salad, crusty bread or steamed rice.