Kebabs With a Kick

Tara Fisher / Corbis

Live fire cooking and adventurous seafood first married in Chris Schlesinger’s East Coast Grill kitchen over 25 years ago. Schlesinger, author of five cookbooks, and owner of several award-winning restaurants, is a culinary master in the ethic and practice of local sourcing and bold spice. Born from Schlesinger’s singular ability to unite unique flavor profiles, these complex – but easy to prepare – kebabs are sure to surprise even the most bored palettes.

• 1 lb shrimp, peeled (about 12)
• 1 lb sea scallops (about 12)
• 1 red onion, sliced into chunks
• 1 red bell pepper, sliced into chunks
• 2 tbsp olive oil
• 1 tbsp kosher salt
• 1 tbsp fresh cracked white pepper
• 1/2 cup hoisin (sweet, spicy sauce available in supermarkets and Asian grocery stores)

• 1 mango, diced small (about 1 cup)
• 1 tbsp freshly minced ginger
• 1 lime, juiced
• 2 tbsp chopped fresh cilantro (or scallions)
• 5 dashes Tabasco

(Mix in bowl and keep cool.)

Light a medium-high fire in a charcoal grill. Coat shrimp and scallops with oil, salt, and pepper. Thread seafood and onion and bell pepper chunks on skewers. Grill skewers 3–4 minutes per side. To check for doneness, slice open a shrimp and scallop; interior should appear just opaque. Brush with hoisin sauce and grill one additional minute per side. Serve with relish. (Feeds four.)

For access to exclusive gear videos, celebrity interviews, and more, subscribe on YouTube!