Grilled Scallop Shawarma Skewers

Name: Grilled Scallop Shawarma Skewers
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Yield: 4 servings
Cuisine: Middle Eastern
Ingredients: 1 lb (450 g) large sea scallops, side muscle removed, patted completely dry; ¼ cup (60 ml) extra-virgin olive oil; 1 tbsp (9 g) sumac; ¾ tsp (3½ g) ground cumin; ½ tsp (2 g) smoked paprika; 3 garlic cloves, minced; 3 tbsp (45 ml) fresh lemon juice; ¼ cup (15 g) fresh flat-leaf parsley, finely chopped; 2 tbsp (8 g) fresh mint leaves, finely chopped; 1 red bell pepper, large, cut into 1-inch (2.5 cm) squares; 1 red onion, medium, cut into 1-inch (2.5 cm) pieces; ¾ tsp (4½ g) kosher salt; ¼ tsp (½ g) freshly ground black pepper; ¼ cup (60 ml) tahini paste; 2 tbsp (30 ml) fresh lemon juice; 1 garlic clove, minced; 3 tbsp (45 ml) warm water; ¼ tsp (1½ g) kosher salt; ¼ cup (30 g) crispy fried onions (optional); 1 tbsp (15 ml) pomegranate molasses (optional); 2 lemon wedges, for serving

From the MyKitchenBank Kitchen

Succulent sea scallops marinated in a blend of sumac, warm spices, and fresh herbs, then grilled on skewers alongside bell peppers and red onions. These skewers capture the bold, tangy flavors of shawarma in a light, seafood-forward dish. Finished with a squeeze of fresh lemon and topped with crispy fried onions and a cooling tahini drizzle, they're perfect for a weeknight dinner or entertaining.

Prep: 20 min
Cook: 12 min
Wait: 30 min
Total: 1 hr 2 min
Makes: 4 skewers (12–16 scallops total)

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Ingredients

4 servings

1 lb (450 g) large sea scallops, side muscle removed, patted completely dry
¼ cup (60 ml) extra-virgin olive oil
1 tbsp (9 g) sumac
¾ tsp (3.5 g) ground cumin
½ tsp (2 g) smoked paprika
3 garlic cloves, minced
3 tbsp (45 ml) fresh lemon juice
¼ cup (15 g) fresh flat-leaf parsley, finely chopped
2 tbsp (8 g) fresh mint leaves, finely chopped
1 red bell pepper, large, cut into 1-inch (2.5 cm) squares
1 red onion, medium, cut into 1-inch (2.5 cm) pieces
¾ tsp (4.5 g) kosher salt
¼ tsp (0.5 g) freshly ground black pepper
¼ cup (60 ml) tahini paste
2 tbsp (30 ml) fresh lemon juice
1 garlic clove, minced
3 tbsp (45 ml) warm water
¼ tsp (1.5 g) kosher salt
¼ cup (30 g) crispy fried onions (optional)
1 tbsp (15 ml) pomegranate molasses (optional)
2 lemon wedges, for serving

Equipment (5)

Metal or wooden skewers (10-inch / 25 cm, at least 4)
Large shallow bowl or baking dish
Grill or grill pan
Small bowl for tahini sauce
Instant-read thermometer (optional)

Steps

Before you start

Soak wooden skewers in cold water for at least 30 minutes
Pat scallops completely dry with paper towels to ensure good browning
Preheat grill to medium-high heat (about 400°F / 200°C) 10 minutes before cooking
Have all ingredients prepped and ready before marinating

1
Mix the marinade
- In a large shallow bowl, whisk together 0.25 cup (60 ml) olive oil, 1 tbsp (9 g) sumac, 0.75 tsp (3.5 g) ground cumin, 0.5 tsp (2 g) smoked paprika, 3 minced garlic cloves, 3 tbsp (45 ml) fresh lemon juice, 0.25 cup (15 g) chopped fresh parsley, 2 tbsp (8 g) chopped fresh mint, 0.75 tsp (4.5 g) kosher salt, and 0.25 tsp (0.5 g) freshly ground black pepper.
- Stir until smooth and fragrant.
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Ready when: Mixture is well combined and aromatic
Tip: Whisk vigorously to emulsify the oil and spices, creating a cohesive marinade
2
Marinate scallops
- Add the patted-dry scallops to the marinade, gently tossing to coat all sides evenly.
- Cover and refrigerate for 30 minutes.
- Do not marinate longer than 30 minutes, as the acid will begin to denature the scallop flesh.
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Ready when: Scallops are evenly coated and have rested in the cold
Tip: Over-marinating will turn scallops mushy; 30 minutes is the sweet spot for flavor without texture loss
3
Prepare tahini sauce
- While scallops marinate, whisk together 0.25 cup (60 ml) tahini paste, 2 tbsp (30 ml) fresh lemon juice, 1 minced garlic clove, 3 tbsp (45 ml) warm water, and 0.25 tsp (1.5 g) kosher salt in a small bowl.
- Whisk until smooth and pourable, adjusting water as needed to reach a drizzle consistency.
- Set aside.
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Ready when: Sauce is smooth and flows easily from a spoon
Tip: Add water gradually; the sauce thickens as it sits, so aim for slightly looser than your final consistency
4
Assemble skewers
- Thread the marinated scallops, bell pepper squares, and red onion pieces alternately onto 4 soaked wooden or metal skewers, starting and ending with a scallop.
- Use 3–4 scallops per skewer, interspersing them with 3–4 pieces each of pepper and onion.
- Leave about 0.5 inch (1.25 cm) of space between each piece to ensure even cooking and charring.
- Reserve any leftover marinade for basting.
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Ready when: Skewers are evenly loaded with alternating ingredients
Tip: Don't crowd the skewers; space allows air circulation for better browning and even doneness
5
Preheat grillOven 400°F / 205°C
- Preheat your grill to medium-high heat (about 400°F / 200°C).
- Oil the grill grates lightly with a cloth to prevent sticking.
- Allow at least 10 minutes for the grill to reach full temperature.
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Ready when: Grill is hot enough that a hand held 2 inches above the grate feels intense heat within 2 seconds
Tip: A properly preheated grill ensures immediate browning and prevents sticking
6
Grill skewers
- Place skewers directly on the oiled grill grates and cook for 5–6 minutes on the first side without moving them, allowing scallops to develop a light golden crust and the vegetables to char slightly.
- Rotate skewers a quarter turn every 2–3 minutes as needed to ensure even cooking.
- After the first side, flip skewers carefully and cook for another 4–6 minutes on the second side.
- Baste occasionally with reserved marinade using a brush.
- Scallops are done when they feel firm but still springy to the touch and have reached an internal temperature of 120°F (49°C) at the thickest point.
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Ready when: Scallops are opaque throughout, feel firm but yield slightly when pressed, and register 120°F (49°C) internally; vegetables are charred at the edges
Tip: Resist the urge to move skewers constantly; let them sit to develop color and crust. Over-cooking toughens scallops—they cook quickly and continue cooking slightly after removal
7
Rest and serve
- Transfer the grilled skewers to a serving platter.
- Let rest for 2 minutes.
- Drizzle generously with the tahini sauce, then sprinkle with crispy fried onions (if using) and a pinch more fresh sumac for color.
- Serve immediately with lemon wedges on the side.
- If desired, finish with a light drizzle of pomegranate molasses for extra tang and depth.
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Ready when: Skewers are ready to plate and sauce
Tip: The tahini sauce should be drizzled just before serving to stay creamy; it can seize if applied too early

Good to know

Tips

Pat scallops completely dry before marinating—excess moisture prevents browning and creates steam instead of a golden crust
Don't skip the 30-minute rest before grilling; marinating develops flavor and allows the spice blend to penetrate the tender flesh
Grill scallops hot and fast; they are delicate and overcook in seconds. Aim for 120°F internal temperature (just barely opaque centers) for tender, juicy results
For a charred-crust effect without a grill, use a hot cast-iron skillet or grill pan on the stovetop at medium-high heat, 3–4 minutes per side, brushing with reserved marinade

Make ahead

Marinate scallops up to 2 hours ahead (though limit to 30 minutes for best texture). Tahini sauce keeps refrigerated in an airtight container for up to 3 days; thin with water before serving. Bell pepper and onion can be cut up to 4 hours ahead and stored in an airtight container.

Storage & reheating

Store cooked skewers in an airtight container in the refrigerator for up to 2 days. To reheat, place on a grill or grill pan over medium heat for 2–3 minutes per side until warmed through. Do not microwave, as scallops will become rubbery. Tahini sauce keeps separately for up to 3 days; stir well before using.

Substitutions

tahini paste → Greek yogurt mixed with 1 tbsp tahini or 1 tbsp tahini replaced with almond butter. Use equal parts yogurt and tahini for a lighter sauce, or swap tahini entirely for a tangier, less nutty flavor
sumac → Zest and juice of 1 lemon plus a pinch of smoked paprika. Sumac is distinct but lemon zest provides tartness and paprika adds color and depth
red bell pepper, large → Yellow or orange bell pepper, or zucchini cut into rounds. Any firm vegetable works; cook zucchini slightly less time to avoid mushiness
fresh mint leaves → Additional fresh parsley or 1 tbsp chopped fresh cilantro. Cilantro provides freshness with a different herbal note; mint is irreplaceable for the authentic shawarma profile but these alternatives work