Irresistible Barbecued Oysters Kabobs Recipe – Smoky, Savoury & Flavor-Packed

Difficulty:

2/5

Serves:

4 PEOPLE

Prep Time:

20 minutes

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Barbecued Oysters Kabobs Recipe

This Barbecued Oyster Kabobs recipe combines fresh oysters with a bold marinade of oyster juice, Chinese oyster sauce, cilantro, garlic, shallots, brown sugar, and dried chilies. Featured on License to Grill with Rob Rainford, the oysters are threaded onto double skewers and grilled quickly over high heat for a smoky, savoury appetizer with a touch of sweetness and spice.

The Inspiration

Featured on License to Grill with host Rob Rainford, this Barbecued Oyster Kabobs recipe highlights the show’s creative approach to bringing seafood onto the barbecue. Rather than serving oysters raw or simply roasting them in their shells, this recipe shucks the oysters, marinates them, and threads them onto skewers for a fast, direct-grilling preparation.

On License to Grill, Rob Rainford often uses marinades to build flavour before ingredients reach the heat, and these oysters benefit from a mixture that balances savoury, sweet, spicy, and fresh elements.

The reserved oyster juice forms the base of the marinade and keeps the natural seafood flavour at the centre of the dish. If there is not enough oyster liquor, bottled clam juice or seafood stock can be added to reach the required amount.

Ingredients

Marinade

¼ cups of oyster juice, bottled clam juice or seafood stock – (60ml)
¼ cup of Chinese oyster sauce – (60ml)
¼ cup of minced fresh cilantro – (60ml)
3 cloves of minced garlic
2 large chopped shallots
2 tablespoon of packed brown sugar – (30ml)
½ teaspoon of dried crushed hot red chillies – (2.5ml)
Minced fresh cilantro for garnish

Oysters

2 dozen of fresh, medium oysters
24 bamboo skewers

Method

Note: Bamboo skewers should be soaked in water before usage.

For marinade, each oyster will need to be shucked and the oyster juice reserved. Pour oyster juice into a measuring cup. You may need to add bottle clam juice or seafood stock if oyster juice dose not measure to ¼ cup.
Pour liquid in to a small bowl, add remaining marinade ingredients and mix well. Place oysters into a sealable plastic bag. Pour marinade over top, coating well. Place oysters in to the refrigerator to marinade for 30 minutes.
Fire up your grill, bring the temperature to high. (1 to 2 seconds with the hand test)
Using 2 skewers per kebob (this method will hold the oysters securely in place while cooking), thread 2 oysters onto the skewers.
For grilling oyster with the lid down, grill for 2 minutes, turning occasionally, until the edges curl and the oysters become firm, but not over cooked. For grilling covered, grill the same amount of time, turning only once midway through.
Remove oysters from grill, sprinkle with fresh cilantro and serve immediately.

Serving Suggestions

These Barbecued Oyster Kabobs make an excellent appetizer for a summer barbecue, seafood dinner, or outdoor gathering. Serve them straight from the grill with fresh lemon or lime wedges for an extra burst of acidity that complements the salty oyster sauce and sweet brown sugar.

For a larger seafood spread, pair the kabobs with grilled shrimp, fresh salads, grilled vegetables, or rice. Their bold savoury flavour also works well alongside lighter sides such as cucumber salad or simple greens.

For entertaining, arrange the double-skewered oysters on a large platter and scatter fresh cilantro over the top just before serving. Because they cook in only a couple of minutes, they are ideal for preparing in small batches and serving immediately.

Final Thoughts

This Barbecued Oyster Kabobs recipe turns fresh oysters into a bold, quick-grilled seafood dish with plenty of flavour. The marinade builds depth with oyster juice, Chinese oyster sauce, garlic, shallots, cilantro, brown sugar, and chilies. Together, these ingredients create a balanced mixture of savoury richness, sweetness, heat, and freshness.

Whether served as an appetizer or part of a larger seafood feast, these Barbecued Oyster Kabobs deliver tender oysters, bold seasoning, and smoky grilled flavour in every bite.

Find more recipes from License to Grill here!