Grilled Oyster Kebab


  • Servings: 4-6
  • Difficulty: hard
  • Print

Charred grilled oysters with spicy garlic butter sauce.

02420 -24 whole fresh oysters
4 tbsp unsalted butter, softened
¼ tsp ground black pepper
2 cloves of garlic, crushed
1 tbsp fresh parsley, very finely chopped
½ hot pepper sauce
1 tbsp lemon juice
3-4 tbsp Parmesan cheese, finely grated (optional)
Salt to taste


Preheat grill to high (otherwise oysters will not get hot enough to pop open the shells).

(Tip: To check if the oysters are fresh, tap each oyster gently on a work surface to make sure they close their shells when tapped. Throw any oysters that don’t close)

Heat a small sauce pan. Add butter and garlic. Then whisk in ground black pepper, parsley, hot pepper sauce, lemon juice and salt to taste. Remove pan from the heat and keep aside. (Parmesan cheese can also be added to the sauce)

Set the oysters on the grate with flat side up to hold in the juices. Cover the Grill and cook until oyster shells open or slightly open (about 4-5 minutes) and oysters are opaque. Do not delay in removing them from the grill to retain their juices.

Pry off top shells with an oven mitt, remove top shell using oyster shucking knife.

Arrange oysters on the grill and spoon some butter sauce over each oyster. Cover the grill for about 2-3 minutes until butter is melted and oysters are hot.

Serve immediately.

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