Teriyaki Seafood Kabobs

(Yields 4 servings)

All Fresh Seafood!


  • 8 oz of a white grilling fish, cut into 1×1 inch squares
  • 8 sea scallops, about 1 oz each, cleaned
  • 8 large shrimp, peeled and deveined
  • 1 cup Truly Hawaiian Teriyaki Sauce (THTS)
    plus additional for basting
  • 4 metal skewers
    (or 4 wooden skewers, pre-soaked in water)



  1. In a resealable large plastic bag or in a medium bowl
    place the fish, scallops and shrimp.
    Add THTS and coat seafood well.
  2. Seal bag or cover bowl with plastic wrap
    let the ingredients marinate in the refrigerator
    for 1 hour to 4 hours.
  3. Remove seafood from sauce. Discard remaining sauce.
  4. Place on skewers with a piece of fish,
    followed by a shrimp, next a scallop and repeat.
  5. Continue with the remaining 3 skewers,
    each should have 2 pieces of fish, 2 shrimp and 2 scallops.
  6. Heat a grill to medium and lightly oil the grill grates.
  7. Place the skewers on the grill
    cook for about 4 minutes,basting with additional sauce.
  8. Turn the kebabs over and cook on the second side
    for an additional 4 minutes, being sure to baste.
    Make sure to monitor seafood as they can
    cook quickly and burn.
    Seafood will have a firm consistency when done.
  9. Remove from the grill and serve immediately.
    Use additional THTS as needed.


Wok cooking method:

  1. Use marinated seafood above.
    Remove from marinade and discard sauce.
  2. Place 2 tbsp cooking oil (canola, peanut, vegetable)
    in wok and heat medium heat.
  3. Add shrimp and cook, stirring,
    until beginning to curl, about 1-2 minutes.
    Remove to a warm platter.
  4. Coat the bottom and sides of the wok with 1 tbsp. oil.
    Add the fish and stir-fry, tossing gently
    to coat on all sides, until about
    three quarters cooked,approximately 2 to 4 minutes.
    Remove to warm platter.
  5. Coat the bottom and sides of the wok with 1 tbsp. oil.
    Add the scallops, stir fry gently,
    until they turn milky white or opaque and firm.
    Depending on size, scallops take 3 to 4 minutes
    to cook thoroughly.
  6. Add all seafood to wok, quickly stir fry
    gently 2-3 minutes more, or until desired doneness.
  7. Add additional THTS for flavor.
    Serve immediately.