Ingredients:

  • ¼ cup (60 ml) olive oil, extra virgin
  • ¼ cup (60 ml) lemon juice, freshly squeezed
  • 2 cloves garlic, minced (about 2 teaspoons)
  • 1 tablespoon fresh oregano, chopped (or 1 teaspoon dried)
  • 1 tablespoon fresh thyme, chopped (or 1 teaspoon dried)
  • 1 teaspoon lemon zest, finely grated
  • ½ teaspoon salt
  • ¼ teaspoon black pepper, freshly ground
  • ¼ teaspoon red pepper flakes (optional, for a touch of heat)
  • 1 pound (450g) large shrimp, peeled and deveined
  • 1 pound (450g) swordfish or tuna, cut into 1-inch cubes
  • 1 pound (450g) sea scallops
  • 1 red bell pepper, cut into 1-inch pieces
  • 1 yellow bell pepper, cut into 1-inch pieces
  • 1 red onion, cut into wedges
  • 1 pint cherry tomatoes

Instructions:

  1. In a mixing bowl, whisk together olive oil, lemon juice, garlic, oregano, thyme, lemon zest, salt, pepper, and red pepper flakes (if using).
  2. Add shrimp, swordfish, and scallops to the marinade. Toss gently to coat evenly. Cover and refrigerate for at least 30 minutes, or up to 2 hours.
  3. Thread shrimp, swordfish, scallops, bell peppers, red onion, and cherry tomatoes onto skewers in an alternating pattern.
  4. Preheat grill to medium-high heat.
  5. Place skewers on the grill and cook for 3-4 minutes per side, or until the shrimp is pink and opaque, the swordfish is cooked through, and the scallops are seared but still tender. (Internal temperature of swordfish should reach 145°F (63°C).
  6. Remove skewers from the grill and serve immediately.