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Recipe by OU Kosher

Fish Kebabs

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Fish Kebabs
Parve Parve
Easy Easy
8 Servings
Allergens

No Allergens specified

1 Hour, 25 Minutes
Diets
- Gluten Free - Paleo - Pescatarian - Low Carb - No Refined Sugar - Keto

What is it about eating off a stick that makes everything taste better? Is it the first hint of summer sunshine? These bright and juicy fish kebabs will be gobbled up in no time. Courtesy of the Women’s Branch of the OU.

Ingredients

Main ingredients

  • 2 pounds fish steaks (salmon, halibut, cod)

  • 1/3 cup oil

  • 2 tablespoons lemon juice

  • 1 teaspoon Gefen Garlic Powder

  • 2 teaspoons salt

  • 8 cherry tomatoes

  • 1 onion, cut in eighths

  • 1 zucchini, cut in 8 pieces

  • 8 lemon wedges

  • skewers

Directions

Prepare the Fish Kebabs

1.

Cut fish into one-inch cubes.

2.

Mix lemon juice, garlic powder and salt in bowl. Add fish cubes.

3.

Cover and refrigerate for at least one hour.

4.

Drain fish.

5.

Thread fish and vegetables on skewers. (If using wooden skewers, soak them in water for a few minutes first)

6.

Broil about five minutes, turn and broil another five minutes.

Notes:

If you don’t have skewers, place all ingredients on foil in a broiler pan and broil.

Recipe tags

BBQ broiled cherry tomatoes courgettes dairy free fish fish kabobs gluten free kabob keto kosher kid-friendly kids kosher for passover lemons no mayo no mayonnaise non-dairy onions paleo pareve parve Pesach salmon kebabs skewers versatile zucchini zucchinis
Fish Kebabs

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