1-First Step: Soak the Skewers Dunk 26 bamboo skewers in water for 1 hour. Why extra? Breakage happens (yep, learned the hard way). Keeps ’em from turning to ash on the grill. While they chill, crank some tunes and sip lemonade.

2-Second Step: Prep Your Ingredients Microwave pearl onions 1 minute to soften. Easier to skewer, better texture. Cut 1 lb halibut into 24 1-inch pieces. Wash 24 cherry tomatoes and 12 mushrooms. For scallops, snip off the side muscle if attached. Peel and devein 24 shrimp if not done. Takes 20-25 minutes total. Mise en place saves sanity!

3-Third Step: Assemble the Kabobs Use 2 parallel skewers per kabob to stop spinning. Makes flipping easy, even cooking. For each of 12 kabobs: Start with 1 shrimp, 1 onion, 1 scallop, 1 tomato, 1 halibut, 1 mushroom, another halibut, tomato, scallop, shrimp. Or mix it up. Build one test kabob first. Guides the rest, plus extras for munchies. (My first try? Lopsided messes. Now they’re uniform beauties.)

4-Fourth Step: Season ‘Em Up Drizzle 2-3 Tbsp olive oil over all kabobs. Squeeze juice from 1 large lemon. Sprinkle 1 Tbsp dried minced onion, 1 Tbsp tarragon or oregano, salt, pepper generously. No pre-marinade needed. Right before grill seals in juices!

5-Fifth Step: Fire Up the Grill Preheat gas grill to medium-high. Oil grates to prevent stickage. Lay kabobs on. Grill 5 minutes per side till seafood’s opaque and charred. Shrimp curl, scallops firm, fish flakes. About 10-15 minutes cook time. Watch close, seafood’s quick!

6-Final Step: Serve Hot Plate immediately. Garnish with chopped parsley if fancy. Pair with rice or salad. These easy grilled seafood skewers vanish fast. Leftovers? Even better tomorrow.