Redgate Kitchen

something delicious for everyone

light fare for summer grilling

Skewered anything is easy to prepare, and makes for flavorful vegetables as well as the main ingredient. Adeena Sussman (a cookbook author, known best for her Israeli cooking) has a delicious herbed fish kebab recipe in her recent book Sababa. My take on her fish kebabs–using mainly herbs from my garden–are detailed below. I prepared halibut, salmon, and tofu skewers. All were enjoyed by all but the halibut was especially popular. This marinade is also great on chicken and beef.


  • 1 cup of fresh parsley (stems and leaves)
  • 1 cup of fresh cilantro (leaves and stems)
  • 1/2 cup fresh mint leaves
  • 1/2 cup fresh oregano leaves
  • 1 tablespoon za’atar
  • 2 scallions, chopped
  • 3 garlic cloves, smashed
  • 1 small shallot, quartered
  • 1/2 small jalapeño, seeded and finely chopped
  • 1/2 cup extra-virgin olive oil
  • 2 tablespoons lemon juice
  • 1 teaspoon finely grated lemon zest
  • 1/2 teaspoon kosher salt
  • 3 medium tomatoes, each cut into 8 wedges
  • 1 large or 2 medium red onions, cut into 1-inch chunks
  • 1 or 2 zucchinis, cut into 1-inch chunks
  • 1 ½ pounds skinless white fish fillets, such as halibut or mahi-mahi, cut into 1-inch chunks (I also used salmon and tofu and both were delicious- white fish is tastiest with this marinade)


  1. In the bowl of a food processor or blender pulse the parsley, cilantro, mint, oregano, za’atar, scallions, garlic and shallot until finely minced but not pasty and liquidy, count out 25 pulses.
  1. Add the jalapeño, olive oil, lemon juice, lemon zest, and salt and pulse 5 more times. Divide the mixture in half.

3. Create 8 to 10 skewers by threading the tomatoes, onions, zucchini and fish (and/or tofu) on the skewers. Arrange them on a rimmed baking sheet and brush with half the herb mixture.

4. Grill the skewers directly on the grill over medium heat until the fish is cooked, approximately 5 minutes per side. Check the skewers, and use tongs to lift them off the grill to make sure the fish is not sticking. Use a basting brush to baste with some of the excess marinade while grilling (you can add olive oil if needed).

5. Serve with the remaining sauce and as always, enjoy!

One thought on “Fish Kebabs

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: