I just got back from THE BEST vacation ever. One of my very favorite friends got married and I got to spend (as my 4-year-old would say) “7 sleeps” with my family! Plus, to top it off, my dad cooked the most delicious grilled dinners for the family almost every night. So, I DIDN’T COOK ONCE!
One of my favorite family dinners was my dad’s shrimp and scallop kabobs. To top it off, my family ate out on our back porch and the entire original crew was there – all four sisters AND my parents. It was just like old times…but with three babies added into the mix. And yes, Brother was licking the bottom of the Tupperware chip bowl as we took the picture. Don’t judge my parenting skills.
To capture the occasion, my youngest sister even made a selfie stick with a golf club.
And without the homemade selfie stick we would never have been able to take this amazing picture of all 3 generations of girls.
Needless to say, with all the fun going on, I didn’t capture as many cooking-in-action shots as normal. 🙂 But these kabobs are easy, healthy and definitely worth adding to the menu.
- 1 lb. uncooked shrimp (peeled, but the tail on is okay!)
- Optional: scallops (These are more expensive and harder to find, but OH SO GOOD!)
- 2 green bell peppers
- 2 cans of pineapple chunks
- 1 container of grape tomatoes
- One bottle of teriyaki sauce*
- Cooking supplies: kabob skewers
*I will note that my dad doesn’t just use teriyaki sauce – he has a special recipe that he makes himself. Maybe one day he’ll let me share his special recipe.
1. Marinate the shrimp and scallops in the teriyaki sauce. (Of course, the longer the better, but even 30 minutes is fine.)
2. Cut the bell peppers into large chunks. Place each ingredient in a different bowl to make the kabob-making process easier. Fill the kabob skewers with ingredients in a random order. Also, if you are using shrimp and scallops, make sure to place all the shrimp on the same skewers and all the scallops on the same. The scallops and shrimp may not cook at the same speed depending on how big the meat is. And no one wants to eat raw seafood.
3. Line the grill with aluminum foil so no shrimp or vegetables fall through the grates.
I asked my dad to “act like he was cooking” so this was the picture I got.
4. Cook until the shrimp and scallops are thoroughly cooked and the vegetables have a nice char. I’d say about 20 minutes or so. Make sure you continue to brush the teriyaki sauce on the kabobs throughout the cooking process. That’s the best way to get the teriyaki marinade grilled into every bite.
Also, in case you didn’t know, grilled teriyaki pineapple is the bomb. (Or “da bomb” if I was writing this post in the 90’s.)
5. To serve, we always pull the cooked ingredients off of the kabob skewers and place into a big serving bowl. That way people can pick around ingredients that they don’t love. We also accompany the kabobs with yellow rice.
Mmm…now that I’ve written this post, I am starving. I hope you feel the same way and give this recipe a try!