Galilee-Style Grilled Fish Kebabs

Galilee-Style Grilled Fish Kebabs
Galilee-Style Grilled Fish Kebabs
Galilee-Style Grilled Fish KebabsTed Cavanaugh

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

What You Will Need

Galilee-Style Grilled Fish Kebabs
The ground spice and garlic marinade that adds layers of flavor to these fish kebabs also works well on cubed chicken or lamb.
Yield: makes 10
Time: 1 hour, 25 minutes

Ingredients

  • 12 cup cilantro leaves, finely chopped
  • 6 garlic cloves, finely chopped
  • 1 tsp. ground coriander
  • 1 tsp. ground cumin
  • 1 tbsp. kosher salt
  • 1 tsp. freshly ground black pepper
  • 12 tsp. ground fennel seed (optional)
  • 2 12 lb. firm, thick fish fillets such as swordfish, striped bass, or halibut, cut into 1-by-2-inch cubes
  • 12 cup extra-virgin olive oil
  • Juice of 3 lemons (½ cup)
  • 1 tbsp. fresh dill, finely chopped
  • Arugula, grilled fresh pineapple rings, and lemon slices, for serving (optional)
  • Vegetable oil, for brushing
  • 40 red or yellow cherry tomatoes

Instructions

  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.