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Grilled Mixed Seafood Kabobs and Old Bay Sweet Potato Wedge Fries

Shanna
Print Recipe
Prep Time 30 minutes
Cook Time 12 minutes
Total Time 42 minutes
Servings 6 -8 Servings

Ingredients
  

For the Sweet Potato Wedge Fries:

  • 3-4 sweet potatoes about 2 lbs
  • 1 teaspoon sea salt
  • 1 tablespoon olive oil
  • 2 teaspoon Old Bay seasoning
  • 1 teaspoon Falksalt smoke salt

For the Mixed Seafood Kabobs:

  • 1 lb 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
  • ½ Pineapple core removed, cut into 2” chunks
  • 1 large red onion peeled, cut into ⅛ths - 2” sized pieces
  • 2 tablespoon Olive Oil
  • Juice of half of a lime about 2 tsp
  • 2-3 teaspoon South African West Coast Fish Spice Rub seafood seasoning
  • 1 teaspoon sea salt
  • ½ teaspoon ground black pepper

Dipping sauce:

  • Ketchup
  • Pineapple Chili Sauce

Instructions
 

  • 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 teaspoon 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 tablespoon 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.

Notes

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.