Under 30 Minutes

Scallop, Orange, and Cucumber Kebabs

Nothing says easy summer eating like kebabs: They're an all-in-one meal perfect for groups, small or large. Make a batch and start grilling!

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, July/August 2009


  • Olive oil, for grates
  • 2 tablespoons honey
  • 1/2 navel orange, halved and cut into 1/2-inch wedges, plus 1/4 cup fresh orange juice
  • 1/4 cup orange juice
  • 8 very thin slices peeled fresh ginger
  • 1/2 Kirby cucumber, halved lengthwise and cut into 1/2-inch slices
  • 1 pound large scallops
  • Coarse salt and ground pepper


  1. Heat grill to medium; clean and lightly oil hot grates. In a small bowl, combine honey and orange juice.

  2. Onto four skewers, thread orange wedges (through skin), ginger, cucumber, and scallops, beginning and ending with orange wedges; season with salt and pepper. Grill kebabs until scallops are opaque throughout, 4 to 6 minutes, turning and basting with honey mixture halfway through.

Cook's Notes

Both wooden and metal skewers are great for kebabs. Wooden skewers need to be soaked in water for 30 minutes before use.


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