Seafood Kebob Recipe

Make marinade

In a medium bowl whisk together teriyaki sauce, lime juice, vegetable oil, minced garlic, grated ginger, honey and red pepper flakes until smooth.

Portion seafood & vegetables

Pat shrimp, scallops and mahi dry with paper towels. Cut mahi into 1-inch cubes. Place shrimp, scallops and mahi in a shallow dish or two resealable bags. Add red bell pepper pieces, onion pieces and grape tomatoes to a separate bowl if you prefer to marinate vegetables briefly.

Marinate

Pour 3/4 cup of the prepared marinade over the seafood (reserve remaining marinade for basting/serving). Gently toss to coat, cover or seal and refrigerate 20–30 minutes. Do not marinate more than 30 minutes for delicate seafood to avoid texture breakdown. If marinating vegetables, toss them with 1–2 tablespoons of marinade for 10–15 minutes.

Rinse jasmine rice under cold water until water runs nearly clear. Combine rinsed rice, 1 1/4 cups water, butter and 1/4 tsp salt in a small pot. Bring to a boil over medium-high heat, then reduce to low, cover and simmer 12–15 minutes until water is absorbed and rice is tender. Remove from heat and let sit, covered, 5 minutes. Fluff with a fork before serving.

Preheat grill

Preheat grill to medium-high (about 400–450°F / 200–230°C). If using charcoal, ensure coals are medium-hot and have an even heat zone. Oil the grates lightly to prevent sticking.

Thread kebobs: On each skewer alternate shrimp, scallop, mahi cube, red pepper, onion and a grape tomato. Leave a small gap between pieces so heat circulates and they cook evenly. Make 6 kebobs total (about 3 seafood pieces of each type per skewer).

Season kebobs lightly with 1 tsp kosher salt divided among them and 1/2 tsp freshly ground black pepper. Reserve the leftover marinade; do not reuse marinade that has contacted raw seafood unless you boil it first.

Grill: Place kebobs on the preheated grill. Cook 3–4 minutes per side, turning gently with tongs so all sides get grill marks. Baste once with the reserved marinade during the first turn (or boil the reserved marinade 1–2 minutes and baste after cooling if you prefer). Total cook time should be 8–10 minutes until shrimp are opaque and scallops/mahi reach an internal temp of 130–140°F and are just firm. Avoid overcooking.

Remove kebobs to a plate and let rest 2 minutes.

While kebobs grill, heat a medium skillet over medium heat with 1 tsp olive oil. Add trimmed green beans and sauté 3–4 minutes until bright green and starting to blister. Add 1 tsp minced garlic, 1/4 tsp salt and 1/8 tsp pepper; cook another 1–2 minutes until garlic is fragrant and beans are tender-crisp. Finish with a squeeze of lemon if desired.

Plate 1/2 cup cooked jasmine rice per serving on each plate. Place two kebobs over the rice (or one kebob and cut pieces if preferred). Arrange a serving of green beans alongside.

Top kebobs with sliced scallions and sprinkle with roughly chopped peanuts. Drizzle up to 1–2 tablespoons extra teriyaki sauce over the kebobs if desired. Serve immediately.