When you think BBQ recipes, your mind automatically turns to burgers and hot dogs, right? Or perhaps your mouth starts watering at the thought of chicken kabobs and skewers of meats galore? No shame in that game! But have you ever thought of seafood?

Seafood can be just as delicious when grilled, which provide guests—be they steadfast pescetarians or seafood lovers—unique options from typical proteins offered. We share with you three of our tested and favorite grilled seafood recipes for lobster, fish, and shrimp!


2 servings


  • 2-eight-ounce lobster tails
  • 4 Tablespoons unsalted butter softened
  • 1 Tablespoon achar of choice
  • 2 Tablespoons finely chopped chives
  • fresh lemon wedges


To “butterfly” lobster tails, cut each lengthwise through the centers of the hard top shells and about half-way through the top of the meat with kitchen shears. Using your fingers, press shell halves of tails apart.

Remove digestive tract (it may already be completely removed or only partially removed).
Insert a metal skewer down the lobster tail so the tail stays straight and doesn’t curl up on the grill.

In a small bowl, stir together butter, achar, and chives until well combined. Heat grill to medium-high. Spread about 1 tablespoon of prepared achar butter over the meat of each lobster tail. Place tails on the grill, meat side down on the grates, for about 4 to 5 minutes.

The lobster shell should turn bright orange in color. Flip tails over and spoon on another tablespoon of achar butter onto the meat of each tail. Grill for an additional 3 to 4 minutes, or just until lobster meat is opaque.

Remove tails from grill and let sit for a couple minutes before serving. Sprinkle with fresh chives. Serve with fresh lemon wedges for squeezing over the tails.


4 servings


  • 2 tablespoons chopped fresh mint
  • 2 teaspoons sesame seeds
  • 1 teaspoon cumin powder
  • 1 teaspoon salt
  • ½ teaspoon coriander powder
  • ½ teaspoon white pepper
  • 1/4 teaspoon crushed red pepper flakes
  • 1 1/2 pounds skinless salmon fillet (preferably wild), cut into 1″ pieces
  • 2 lemons, very thinly sliced into rounds
  • 2 tablespoons olive oil


Prepare grill for medium heat.

Mix mint, sesame seeds, cumin, salt, coriander, white pepper, and red pepper flakes in a small bowl and then set aside the spice mixture.

Beginning and ending with salmon, thread salmon and folded lemon slices onto 8 pairs of parallel skewers to make 8 kebabs total. Brush with oil and season with reserved spice mixture.

Grill, turning occasionally until fish is opaque throughout, 5-8 minutes. Serve with a lemon wedge or your favorite sauce.


4 servings


  • 1/2 cup whole Greek yogurt
  • 1/4 cup grated red onion
  • 1/4 cup fresh lemon juice
  • 1 tablespoon garlic puree
  • 1/2 tablespoon ginger puree
  • 1 teaspoon ground garam masala powder
  • 1/2 teaspoon red chili powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon turmeric powder
  • 1/4 teaspoon white pepper
  • 1/8 teaspoon amchur powder
  • 20 jumbo shrimp, shelled and deveined


Soak 5 metal or wooden skewers for one hour.

To make the marinade, whisk together all ingredients, excluding the shrimp. Place shrimp in baking dish and cover with the marinade. Cover with plastic wrap and refrigerate for 1 hour.

Thread 4 shrimp to each skewer and grill for 3 to 4 minutes on each side over medium heat/flame.

Once it has been grilled to your liking, let the skewers cool a bit before taking the shrimp off. Serve with your favorite chutney.


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