Seafood Kabobs

Disclosure- I received the mentioned product courtesy of the sponsor for the the purpose of this review. All opinions are genuine, based on my experience with the product, and have not been influenced by promotional items.

 

 

It's been unseasonably chilly here for the month of June, so my poor little grill hasn't been put to work much this summer. I love grilled veggies this time of the year, and we used to make kebobs all the time last summer with garden fresh produce. But this year we won't have as big of a garden as previous years, so the grill will be getting used less frequently than normal. Even though I didn't have any veggies to toss on there this week, I did end up fishing some tuna steaks out of the freezer that needed to be used up and thought it would be a great time to try these Seafood Kabobs from Golden Blossom Honey. It's a recipe that I have had saved for a few years, but with Father's Day this weekend, this was a perfect time to dust it off and make an early celebratory dinner for Jason since we'll be in Chicago this weekend, so no home cooked meals for him this year. 

 

 

I know some people take their grilling very seriously, so if you're looking for a complicated recipe, this is not one for you. But if you're like me and want to make quick work of getting the food on the table, you've come to the right place. Aside from the 1 hour marinating time, these kabobs were skewered, grilled, and ready to serve in 15 minutes. This is a low-key grilling recipe that I am totally here for! Seafood isn't something that I cook often at our house, so Jason tends to order it frequently when we dine out. But, even for a girl who doesn't typically care for seafood, I very much enjoyed these kabobs and can see myself making them a few more times this grilling season, which will make the husband quite pleased, I'm sure. 

Ingredients

1/2 pound sea scallops

salt and pepper to taste

2/3 cup olive oil

1/4 cup lime juice

1 Tablespoon GOLDEN BLOSSOM HONEY

1/2 pound large shrimp, cleaned and de-veined

1/2 pound swordfish, tuna or marlin, cut into chunks

CLICK HERE FOR FULL RECIPE

 

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What are your favorite meats or veggies to serve on a kebob?