Print Recipe

Sweet-Hot Seafood Kebabs


Grill shrimp with casing and tails on for best flavor. "Pre-drill" skewer holes in tough corncobs with ice pick or clean nail.



  1. Toss shrimp and swordfish in chile powder, salt and olive oil.
  2. Let sit for 10 minutes.
  3. Thread onto skewers, alternating with apricot halves and lime quarters.
  4. Grill over medium-high flame until shrimps are pink and cooked through, about 3-4 minutes per side.
  5. Serve over couscous.

Makes 4 kebabs.


Maricopa, Arizona

Always Open!

To our Visitors

We're pleased that you are visiting one of the oldest, most reliable and comprehensive home cooking sites. Recipe Goldmine has been online since April 1999. We hope you enjoy our collection of over 39,000 recipes. Many have contributed to our recipe collections, including our own family, friends, newsletter subscribers, food companies and food organizations.