Galilee-Style Grilled Fish Kebabs

Kebab 194 Last Update: Jan 06, 2022 Created: Dec 16, 2021
Galilee-Style Grilled Fish Kebabs
  • Serves: 10 People
  • Prepare Time: 1 Hour.
  • Cooking Time: 1 Hour.
  • Calories: -
  • Difficulty: Medium
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The ground spice and garlic marinade that adds layers of flavor to these fish kebabs also works well on cubed chicken or lamb.

Ingredients

Directions

  1. In a large bowl, combine the cilantro, garlic, coriander, cumin, salt, pepper, and fennel seed, if using. Add the fish and toss to coat. Let rest for 10 minutes.
  2. In a separate medium bowl, whisk the olive oil, lemon juice, and dill. Pour the mixture over the fish, turning to coat. Cover and refrigerate for 1 hour.
  3. If using wooden or bamboo skewers, submerge ten 12-inch skewers in cold water; let soak for at least 30 minutes. Line a platter with arugula or grilled pineapple rings if desired; set aside.
  4. Heat a grill or grill pan to medium heat, and brush lightly with vegetable oil. Or, preheat the broiler and brush a baking sheet with vegetable oil. Thread about 5 pieces of fish onto each skewer, adding a cherry tomato lengthwise between each piece.
  5. Transfer the kebabs to the grill or under the broiler, spacing them at least 2 inches apart; cook until the fish is just cooked through, 6–8 minutes. Remove and transfer to the prepared platter. Serve immediately with the lemon slices, if using.

Galilee-Style Grilled Fish Kebabs



  • Serves: 10 People
  • Prepare Time: 1 Hour.
  • Cooking Time: 1 Hour.
  • Calories: -
  • Difficulty: Medium

The ground spice and garlic marinade that adds layers of flavor to these fish kebabs also works well on cubed chicken or lamb.

Ingredients

Directions

  1. In a large bowl, combine the cilantro, garlic, coriander, cumin, salt, pepper, and fennel seed, if using. Add the fish and toss to coat. Let rest for 10 minutes.
  2. In a separate medium bowl, whisk the olive oil, lemon juice, and dill. Pour the mixture over the fish, turning to coat. Cover and refrigerate for 1 hour.
  3. If using wooden or bamboo skewers, submerge ten 12-inch skewers in cold water; let soak for at least 30 minutes. Line a platter with arugula or grilled pineapple rings if desired; set aside.
  4. Heat a grill or grill pan to medium heat, and brush lightly with vegetable oil. Or, preheat the broiler and brush a baking sheet with vegetable oil. Thread about 5 pieces of fish onto each skewer, adding a cherry tomato lengthwise between each piece.
  5. Transfer the kebabs to the grill or under the broiler, spacing them at least 2 inches apart; cook until the fish is just cooked through, 6–8 minutes. Remove and transfer to the prepared platter. Serve immediately with the lemon slices, if using.

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