Fish Kebabs

Kebabs originated with Middle Eastern cuisine. Also known as kabobs, brochettes or simply called skewers, it’s easy to find a variety of kebabs premade at grocery stores. Traditional recipes use beef, chicken, goat or lamb but here in the US we often see pork as well as skewered shrimp.

To change things up a bit the other day, I decided to make fish kebabs. The best choices for fish kebabs are firm-fleshed fish. These will retain their shape and not flake apart as easily when grilled. Ask your fishmonger for the best selection of what he has in stock. Although you can certainly make the fish kebabs with a single type of fish, I like the flavor variety of using several types per skewer – my favorite combination is tuna, salmon and swordfish.

To flavor the fish kebabs even more, I alternate the three fish chunks with big slices of onion and bell peppers. I have to admit that I take a very lazy approach to preparing my fish kebabs. Instead of making a marinade from oil, lemon juice, garlic and spices, I simply pour on some Ken’s Caesar dressing and let the kebabs marinate for about 30 minutes before grilling. The marinade adds a lot of flavor and helps keep the kebabs moist while grilling.

Bamboo skewers are inexpensive and easy to use but must be presoaked before using as they can easily burn on a hot grill. Soak them in warm water for at least 20 minutes before using. When you thread the ingredients onto the skewers, leave a little space between the chunks to ensure more even cooking. If the chunks are heavy and tend to flip around, thread a second skewer through each kebab. This will make turning the kebabs easier on the grill.

FISH KEBABS

For each serving, make two kebabs

For each kebab:
2-inch pieces of tuna, salmon and swordfish (3 pieces total per kebab)
Vidalia onion cut into 2-inch square pieces (5 per kebab)
Red or green bell pepper cut into 2-inch square pieces (5 per kebab)
Kens’ Caesar Salad Dressing
Skewers

If using bamboo skewers, presoak them in warm water for 20 minutes before threading on the fish and vegetables.

For each kebab thread on a slice of onion and bell pepper, then alternate the fish, placing another slice of onion and pepper between each piece of fish. Finish the end with a slice of pepper and onion. The vegetables help hold on the fish while adding a lot of flavor.

Place the skewers in a shallow dish and pour on Ken’s Caesar dressing. You want to coat the top of the kebabs and have a little puddle of marinade on the bottom. Place in the refrigerator and marinate for 30 minutes.

Preheat your grill to high heat and generously oil the grill.

Remove the kebabs from the marinade and place on the grill. Cook for 12 minutes total, turning over after 5 minutes - until the fish is opaque and begins to brown a little around the edges. Resist the urge to keep turning the kebabs, as this will increase the chance of having the fish stick to the grill and flaking off.

I like to serve my fish kebabs with a simple side salad and a bottle of white Argentinian Torrontes wine. If you want a more substantial meal, serve your fish kebabs on top of rice or couscous.