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Lemon Herb Seafood Skewers

  • Prep Time: 45 minutes
  • Cook Time: 10 minutes
  • Serves: 4

This marinade is excellent on chicken, too.


1 lb. fresh swordfish, skin removed, cut in 1-inch chunks

3/4 lb. extra large shrimp, peeled and deveined

1/2 lb. sea scallops, tough outer membrane removed

1 red bell pepper, cut in 1-inch chunks

1 orange bell pepper, cut in 1-inch chunks

1-12 oz. jar marinated artichoke hearts, quartered and drained, marinade reserved

2 lemons, halved

1 T. extra virgin olive oil

1 t. fresh parsley, chopped


1/2 c. extra virgin olive oil

1/2 c. reserved marinade from artichoke hearts

3 cloves garlic, minced

1 T. lemon juice

1 T. red wine vinegar

1 T. fresh parsley, chopped

1 t. fresh oregano, chopped

1 t. fresh mint, chopped

1 t. coarse kosher salt


wood skewers


To Prepare

Soak skewers in water for at least 30 minutes. In a large bowl, whisk together all ingredients for the marinade. Add seafood to the mixture and allow to marinate at room temperature for 30 minutes. Thread 2 shrimp, 1 scallop and 1 piece of swordfish to each skewer, along with an artichoke heart and a few bell pepper chunks. You should have enough for at least 8 skewers.

Prepare grill for medium-high direct heat. Place skewers on grill with lemon halves, cut side down. Cover and grill for 5 minutes. Turn skewers and grill for 5 more minutes or until all seafood is opaque and shrimp is pink. The lemons should be charred. Remove from grill to serving platter.

To Serve

Place skewers on a platter with grilled lemon halves on the side. Drizzle 1 tablespoon olive oil over seafood and sprinkle with fresh parsley.

Pair with Frog's Leap Sauvignon Blanc.

Eddie's Recipe Tip:

Grilling lemons not only makes them juicier but imparts a subtle smoky flavor.