Grilled Kebobs Your Way Recipe

If using wooden skewers, soak them in water for at least 30 minutes. Rinse and pat dry all proteins. Cut chicken and mahi into 1" cubes. If scallops are large, halved to similar size. Pat shrimp and scallops dry and season lightly with 1/2 tsp kosher salt and 1/4 tsp black pepper.

Prepare vegetable pieces: cut bell pepper, zucchini and onion into even pieces and leave cherry tomatoes whole. Toss vegetables with 1 tbsp olive oil, 1/2 tsp salt and 1/4 tsp black pepper. Set aside.

Measure out and prepare marinades/glazes you plan to use. For scale, the recipe provides ~1/4 cup per flavor which is enough to marinate three skewers total. Have honey-sesame glaze warmed slightly so it spreads easily.

Rinse jasmine rice until water runs clear. Combine 1 cup rice, 1.5 cups water and 1 tsp butter/olive oil in a small pot.

Lemon-Garlic

Combine 1/4 cup lemon-garlic marinade (fresh lemon juice, 1 clove minced garlic, 1 tbsp olive oil, pinch salt). Toss chosen protein (shrimp, scallop, chicken or mahi) with marinade and refrigerate 15–30 minutes. Do not exceed 30 minutes for shrimp or scallops to avoid texture changes.

Soy-Ginger

Combine 1/4 cup soy-ginger marinade (2 tbsp low-sodium soy sauce, 1 tbsp rice vinegar, 1 tsp grated ginger, 1 tsp sesame oil). Marinate selected protein 15–30 minutes (shorter for seafood).

Cilantro-Lime

Blend 1/4 cup cilantro-lime marinade (1/4 cup cilantro, juice of 1 lime, 1 tbsp olive oil, salt to taste). Marinate protein 15–30 minutes.

Cajun Rub (Dry)

Toss protein with 2 tbsp Cajun rub, pressing to adhere. No additional marinating time needed; let sit 5–10 minutes to allow flavors to settle.

Honey-Sesame Finish

Brush grilled protein with 2 tbsp honey-sesame glaze during the last 1–2 minutes of cooking on each side to form a shiny finish. Do not marinate raw protein in honey-sesame for long periods to prevent burning.

Thread proteins onto skewers, keeping pieces snug but not tightly packed so heat circulates. Plan three skewers total using any combination of the protein options (for example: 2 shrimp skewers + 1 chicken skewer). For mixed-protein skewers avoid mixing delicate seafood with raw chicken on the same skewer.

Thread vegetable pieces onto one or more skewers, alternating colors and shapes for even cooking. Brush vegetables lightly with olive oil.

Bring rice pot to a boil over medium-high heat, then reduce heat to low, cover and simmer 15 minutes. Remove from heat and let stand, covered, 5 minutes. Fluff with fork and stir in chopped parsley/cilantro.

Preheat grill or grill pan to medium-high (about 400°F/200°C). Oil grates or brush skewers with olive oil to prevent sticking.

Grill skewers according to protein: shrimp and scallops 2–3 minutes per side until opaque and just cooked; mahi 3–4 minutes per side until flaky; chicken 4–5 minutes per side until internal temperature reaches 165°F (74°C). Turn once or twice for even charring.

If using honey-sesame glaze, brush onto skewers in the last 1–2 minutes of cooking and allow glaze to caramelize briefly, watching closely to avoid burning.

Grill vegetable skewers 8–10 minutes total, turning every 2–3 minutes, until tender-crisp and lightly charred.

Remove skewers from grill and rest 2 minutes. For citrus marinades, squeeze lemon wedges over skewers just before serving if desired.

Divide jasmine rice among 3 plates (about 1/3 cup cooked rice per serving as a base). Place three skewers (your chosen proteins) over rice and serve with one skewer of grilled vegetables per plate. Garnish with chopped parsley or cilantro.

Serve immediately with extra glaze or lemon wedges on the side.