Seafood Kebabs in Pita Rounds
Grilled shrimp and scallop kebabs marinated in lemon-garlic olive oil, threaded with mushrooms and scallions, then stuffed into warm whole wheat pita with yogurt and salsa.
YIELD
6 servingsPREP
5 minCOOK
8 minREADY
2 hrsThese shrimp and scallop kebabs get a two-hour soak in a lemon-garlic marinade before hitting the grill alongside whole mushrooms and scallions. Once everything is charred and the seafood turns opaque, you slide it all straight off the skewer into a warm whole wheat pita pocket.
The marinade does double duty here. It flavors the seafood during the soak, then gets brushed on during grilling to keep things juicy and build a glossy, slightly caramelized surface. Elephant garlic keeps the flavor bold without that raw bite.
Served with yogurt, guacamole, and salsa on the side, these are like seafood tacos in pita form. Great for a backyard cookout where everyone can load their own.
Pro Tips
- Soak bamboo skewers in water for at least 30 minutes before threading to prevent them from catching fire on the grill.
- Thread shrimp through both the head and tail ends so they lay flat and cook evenly. Scallops go through the side.
- Keep seafood pieces roughly the same size so everything finishes at the same time. Cut larger scallops in half if needed.
- Don’t skip the reserved marinade for basting. It’s what keeps the seafood from drying out during those 8-10 minutes of direct heat.
Variations
- Mediterranean: Swap the salsa for tzatziki and add chunks of bell pepper between the seafood on the skewers.
- Spicy Cajun: Toss the seafood with Cajun seasoning before marinating for a smoky, peppery kick.
- Surf and turf: Alternate shrimp with chunks of chicken breast for a mixed protein kebab.
Ingredients
Directions
Place shrimp and scallops in a shallow ceramic or glass dish.
Combine oil, lemon juice, garlic, salt, and pepper in a small bowl.
Blend well and pour over seafood.
Cover and marinate two hours in the refrigerator, turning the pieces occasionally.
Heat coals in barbecue or preheat oven broiler.
Pour off marinade from seafood and reserve.
Thread shrimp and scallops alternating with vegetables on the skewers.
Place skewers on a broiler pan or about 7 inches above the coals.
Cook, turning frequently and basting with the reserved marinade until seafood is opaque, about 8 to 10 minutes.
Open the pocket of warmed pita bread rounds and slide the cooked kebabs inside.
Offer plain yogurt, guacamole, and salsa as condiments to accompany the kebabs .
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