Salmon and Scallop Cajun Kabobs
Fire up the grill for a taste of the bayou with these vibrant and flavorful Salmon and Scallop Cajun Kabobs! Perfectly seasoned with a zesty Cajun marinade of olive oil, garlic, lemon juice, and spice, these skewers combine tender chunks of salmon, plump sea scallops, and a medley of colorful vegetables like bell peppers, zucchini, and red onion. Quick to prepare and grilled to perfection in just 10 minutes, this recipe is a surefire hit for weeknight dinners or backyard barbecues. The charred edges, smoky aroma, and bold Cajun flavors make these kabobs as visually stunning as they are delicious. Serve them fresh off the grill with a squeeze of lemon for a healthy, protein-packed meal that’s irresistibly savory.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 lb Salmon fillet, skinless
- 12 large Sea scallops
- 1 large Red bell pepper
- 1 large Green bell pepper
- 1 large Red onion
- 1 large Zucchini
- 3 tbsp Olive oil
- 2 tbsp Cajun seasoning
- 1 tsp Garlic powder
- 2 tbsp Fresh lemon juice
- 0.5 tsp Salt
- 0.5 tsp Ground black pepper
- 8 pieces Wooden or metal skewers
Instructions
If using wooden skewers, soak them in water for at least 15 minutes to prevent burning during grilling.
Cut the salmon fillet into 1-inch cubes and pat dry with paper towels. Set aside.
Rinse the scallops under cold water and pat them dry thoroughly. If they have the tough side muscle still attached, remove it.
Core and seed the red and green bell peppers, then cut them into 1-inch chunks. Peel the red onion and cut it into similar-sized chunks. Slice the zucchini into 1/2-inch thick rounds.
In a large bowl, whisk together olive oil, Cajun seasoning, garlic powder, lemon juice, salt, and black pepper to create the marinade.
Add the salmon cubes and scallops to the marinade, tossing gently to coat. Marinate for 10 minutes while you preheat the grill.
Preheat your grill or grill pan to medium-high heat.
Thread the salmon, scallops, bell peppers, red onion, and zucchini onto the skewers, alternating ingredients for a colorful presentation.
Place the kabobs on the preheated grill and cook for 8-10 minutes, turning occasionally, until the salmon is opaque and flaky, the scallops are firm, and the vegetables are tender with slight grill marks.
Remove the kabobs from the grill and serve immediately. Optionally, garnish with additional lemon wedges for squeezing over the kabobs.
Nutrition Facts
Calories |
1884 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 82.2 g | 105% | |
| Saturated Fat | 16.6 g | 83% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 424 mg | 142% | |
| Sodium | 10199 mg | 443% | |
| Total Carbohydrate | 80.6 g | 29% | |
| Dietary Fiber | 14.5 g | 52% | |
| Total Sugars | 34.1 g | ||
| Protein | 196.8 g | 394% | |
| Vitamin D | 42.0 mcg | 210% | |
| Calcium | 217 mg | 17% | |
| Iron | 7.0 mg | 39% | |
| Potassium | 4915 mg | 105% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
