Greek Rosemary Skewer Seafood Kabob – a delicious recipe with Olive Oil, garlic, Guy, Oregano, filets, red bell pepper. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
Step 1 In large glass dish, mix lemon juice, olive oil, minced garlic, spices and Greek Oregano.
2
Step 2 Add Cubed fish, skewered sized bell pepper, shrimp and scallops. Mix to coat well.
3
Step 3 Cover dish and let marinate 15 to 30 minutes in refrigerator
4
Step 4 Remove leaves from Rosemary branches up to the last inch at the top, thread fish cubes alternating with bell pepper, shrimp and scallops on to the branches.
5
Step 5 Fire up the grill to a medium heat. I prefer lump charcoal but gas is great as well.
6
Step 6 Put skewers on oiled grill when ready and cover.
7
Step 7 Cook 6 to 8 minutes or until fish begins to flake easily with fork. Flip skewers mid way through cooking time and baste with marinade.
8
Step 8 Serve with lemon quarters and Enjoy!!!
402
kcal
Calories
17
g
Fat
4
g
Carbs
58
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1/4 cup Olive Oil, 2 cloves garlic, 2 1/2 teaspoons Florida Greek Guy Fish Blend, 1/2 teaspoon Greek Oregano, and more.
Yes, Greek Rosemary Skewer Seafood Kabob falls under the Seafood category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
