1-First Step: Soak the Skewers Grab 26 bamboo skewers and soak them in water for 1 hour. This stops burning (lesson learned the hard way, charred sticks everywhere). Use extras as spares. Vegan? Metal skewers work too.

2-Second Step: Prep the Ingredients Microwave pearl onions 1 minute to soften. Cut 1 lb halibut into 24 1-inch pieces. Wash 24 cherry tomatoes and 12 mushrooms. Remove side muscle from 24 scallops. Peel and devein 24 shrimp. Takes about 30 minutes. Pro tip: Mise en place saves sanity for busy schedules.

3-Third Step: Assemble the Kabobs Use two skewers per kabob to stop spinning (genius hack after my first wobbly mess). Alternate: 1 shrimp, 1 onion, 1 scallop, 1 tomato, 1 halibut, 1 mushroom, 1 halibut, 1 tomato, 1 scallop, 1 shrimp. Or your order. Make 12, skewer extras for leftovers. Test one first for balance. Colors pop, types mix perfectly. Dietary adapt: More veggies for low-cal.

4-Fourth Step: Season Simply Drizzle 2-3 Tbsp olive oil and juice from 1 lemon. Sprinkle 1 Tbsp dried minced onion, 1 Tbsp tarragon or oregano, salt, pepper. No marinade needed. Quick rub seals juices. For gluten-free, all good.

5-Fifth Step: Grill to Perfection Preheat grill medium-high. Cook 5 minutes per side, 15 minutes total. Adjust for heat; shrimp pink, fish flaky. Gas simpler than charcoal. See the easiest way to grill fish and seafood for more. Even cooking with dual skewers.

6-Final Step: Serve Hot Plate immediately, garnish with chopped parsley if you have it. Pairs with rice or salad. Leftovers? See below. Travelers, this packs well for picnics.