Super healthy fish kebabs taste just as good as shish kebabs

Shish kebab usually refers to marinated chunks of meat, skewered and grilled. These are basically shish kebabs, but with fish, coated in a chimichurri-esque mixture. Use the thickest, firmest fish you can find, and do your best to thread everything on the skewers in a way that makes them sit evenly on the grill. This helps develop a nice char on the fish and vegetables.

Adeena Sussman’s herbed fish kebabs

Serves 4
Time: 40 minutes

  • 1 cup packed parsley
  • 1 cup packed cilantro
  • ½ cup packed mint leaves
  • 1 tablespoon fresh za’atar or oregano leaves
  • 2 scallions, coarsely chopped
  • 3 garlic cloves, smashed
  • 1 small shallot, quartered
  • 1 small jalapeño, seeded and finely chopped
  • ½ cup extra-virgin olive oil
  • 2 tablespoons lemon juice
  • 1 teaspoon finely grated lemon zest
  • ½ teaspoon kosher salt
  • 3 medium tomatoes, each cut into 8 wedges
  • 1 jumbo or 2 medium red onions, cut into 1-inch chunks
  • 1 ½ pounds skinless white fish fillets, such as halibut or mahi-mahi, cut into 1-inch chunks

In the bowl of a food processor, pulse the parsley, cilantro, mint, za’atar, scallions, garlic and shallot until finely minced but not pasty and liquidy, 20 to 25 pulses.

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Add the jalapeño, olive oil, lemon juice, lemon zest and salt and pulse 5 more times. Divide the mixture in half.

Create 8 to 10 skewers by threading the tomatoes, onions, and fish on the skewers. Arrange them on a rimmed baking sheet and brush with half the herb mixture.

Lightly grease and preheat a grill (or a flat griddle or grill pan, to allow the skewers to lie flat) over medium-high heat.

Grill the skewers, turning once, until the fish is cooked through, 3 to 4 minutes per side.

Serve the kebabs with the remaining green sauce.

Adapted from “Sababa: Fresh, Sunny Flavors from My Israeli Kitchen” by arrangement with Avery, an imprint of Penguin Publishing Group, a division of Penguin Random House LLC. Copyright © 2019, Adeena Sussman.

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