Fish Kabobs
Elevate your grilling game with these vibrant and flavorful Fish Kabobs. This recipe pairs tender cubes of firm white fish, like cod or mahi-mahi, with a colorful medley of red bell peppers, zucchini, and red onion, all marinated in a zesty blend of olive oil, lemon juice, garlic, and aromatic spices like cumin and paprika. Perfectly charred on the grill or under the broiler in just 15 minutes, these kabobs strike a perfect balance of smoky, juicy, and crisp flavors. Ideal for a light and healthy dinner, serve these skewers alongside fluffy rice, a fresh salad, or warm pita bread for a complete Mediterranean-inspired meal. Whether you're hosting a summer BBQ or enjoying a cozy dinner at home, these grilled fish kabobs are sure to impress.
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Recipe Information
Ingredients
- 1 pound firm white fish (e.g., cod, halibut, or mahi-mahi)
- 1 large red bell pepper
- 1 large yellow bell pepper
- 1 large red onion
- 1 medium zucchini
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 2 pieces garlic cloves, minced
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 8 pieces wooden or metal skewers
Instructions
If using wooden skewers, soak them in water for at least 20 minutes to prevent burning.
Cut the fish into 1.5-inch cubes and set aside.
Core and deseed the red and yellow bell peppers, then cut them into 1.5-inch pieces.
Peel the red onion and cut it into 1.5-inch chunks. Separate the layers into bite-sized pieces.
Slice the zucchini into 1/2-inch thick rounds.
In a large mixing bowl, whisk together olive oil, lemon juice, minced garlic, paprika, ground cumin, dried oregano, salt, and black pepper to create the marinade.
Add the fish cubes and chopped vegetables to the bowl and gently toss to coat them evenly in the marinade. Let it marinate for 15–20 minutes.
Preheat your grill or broiler to medium-high heat (about 375–400°F).
Thread the marinated fish and vegetables onto the skewers, alternating between fish, bell peppers, onion, and zucchini for variety and balance.
Place the skewers on the grill or under the broiler, cooking for 10–15 minutes. Turn the skewers every 3–4 minutes to ensure even cooking. The fish should be opaque and flaky, and the vegetables should be tender with light char marks.
Remove the kabobs from the grill and let them rest for 2–3 minutes before serving.
Serve the fish kabobs warm with a side of rice, salad, or pita bread, and enjoy!
Nutrition Facts
Calories |
1064 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.3 g | 63% | |
| Saturated Fat | 7.9 g | 40% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 227 mg | 76% | |
| Sodium | 4520 mg | 197% | |
| Total Carbohydrate | 60.8 g | 22% | |
| Dietary Fiber | 11.4 g | 41% | |
| Total Sugars | 26.3 g | ||
| Protein | 99.8 g | 200% | |
| Vitamin D | 22.7 mcg | 113% | |
| Calcium | 233 mg | 18% | |
| Iron | 6.6 mg | 37% | |
| Potassium | 3020 mg | 64% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
