Summertime and the grilling is easy… oh so cheesy but it is summer time so that means grill all the foods!! This Grilled Mixed Seafood Kabobs with Old Bay Sweet Potato Wedge Fries is inspired by a meal I had in Palm Desert California.
Living in Las Vegas we tend to use the grill year round, although in the summertime it is a little crazy since its well over 100 degrees most days and standing in front of a blazing hot grill isn’t always fun. Sitting in an ice cold pool is fun in summer. But grilled foods are the way to go and I have a solution. What you do is you have a kiddy pool set up next to the grill so when its time to get up and flip the food you are only out of your ice bath for a few moments to grill up delicious foods. Win Win.
This past march I went to the BNP Paribas tennis tournament with my parents to watch the pro tennis players compete for a few days. The food at the tournament left much to be desired so one night we decided to try a seafood place near by. They had a display of all the seafood and fish since they doubled as a seafood market and I saw they had a mixed grilled seafood kabob on the menu. I ordered it and it came with sweet potato waffle fries and salad. It was one of the best meals I have had in a long time ( not counting the tennis tournament food) and I knew I wanted to recreate it at home.
I love grilled seafood with onions, peppers and pineapples, we make it often at home but usually in the form of a fish taco with a pineapple salsa. The change up with kabobs is fun plus the seasonings and pineapple chile dipping sauce is so good. I also love sweet potato fries to go with the kabobs and while the ones I had at the restaurant were good, they were deep fried and I much prefer a healthier preparation with baked or grilled. Sweet potato fries cut into wedges, sprinkled with a little Old Bay seasoning and lightly grilled are one of my favorite sides to have at dinnertime with many meals from burgers to seafood kabobs.
If you haven’t tried Old Bay spice on sweet potato fries you need to make them ASAP.
For the Sweet Potato Wedge Fries:
- 3-4 sweet potatoes, about 2 lbs
- 1 tsp sea salt
- 1 Tbsp olive oil
- 2 tsp Old Bay seasoning
- 1 tsp Falksalt smoke salt
For the Mixed Seafood Kabobs:
- 1lb large shrimp, 10-15 lb size, tail on
- 1 lb large sea scallops, U-15 size
- 1 lb Mahi-Mahi, cut into 2” chunks
- 1 each Red, Yellow, Orange bell pepper, stems and seeds removed, cut into 2” pieces
- 1/2 Pineapple, core removed, cut into 2” chunks
- 1 large red onion, peeled, cut into 1/8ths - 2” sized pieces
- 2 Tbsp Olive Oil
- Juice of half of a lime, about 2 tsp
- 2-3 tsp South African West Coast Fish Spice Rub seafood seasoning
- 1 tsp sea salt
- 1/2 tsp ground black pepper
- Pineapple Chili Sauce
- Preheat grill to medium-high heat. Oil grates well to prevent sticking.
- Peel and rinse the sweet potatoes then cut into large wedges. Place in a saucepan with cold water and add 1 tsp sea salt. Bring to a boil and simmer 5 min until barely fork tender. Remove from heat and drain then rinse under cold water. Pat dry. Place on a baking sheet and drizzle with olive oil, season generously with Old Bay and the teaspoon of smoke salt. Set aside until ready to grill.
- Prep the mixed seafood skewers:
- Thaw the seafood if using frozen. Place all the seafood in a bowl or dish and drizzle with 2 tbsp olive oil and lime juice. Season generously with the seafood seasoning and the salt and pepper.
- Using metal skewers ( If using wood, soak in water first to make sure they don’t catch fire while grilling) skewer on the seafood, peppers, onion and pineapple pieces in alternating order making sure each skewer has at least one of each pepper, fish, scallop and shrimp, 2-3 chunks of pineapple and onion and one of each color of bell pepper. I ended up with each skewer having 4 pieces of seafood since the skewers I used were quite long. Repeat until all the seafood, peppers, onion and pineapple are used up. This makes 6-8 skewers depending on size of skewers used
- Place the potatoes and the skewers on the grill. Cook for a total of 12 min for everything, carefully flipping the potatoes 2-3 times and rotating the skewers every 3 min to grill evenly on each side.
- Remove from grill and let cool slightly before serving. Remove the food from the skewers before serving if desired.
- Serve with ketchup and pineapple chili sauce mixed together in even amounts. This sauce is great for the potatoes as well as the seafood.
If you can’t find Mahi-Mahi, use another firm flesh fish that doesn’t fall apart when grilling. You want thicker pieces to hold up while grilling. Snapper or Salmon would also work well.