An Easy Barbecue Fish Kebab Recipe

A barbecue fish kebab recipe requires a meaty fish. If flaky then it disintegrates too easy off the skewer and falls through onto the coals so for this recipe I’ve chosen swordfish.

TIP - In order to stop the fish sticking to the grill and so ripping the fish off the skewer, give the fish a light brushing with olive oil before starting or use a Teflon® barbecue fish mat. I prefer to oil the fish rather than the grill plates just to avoid any big drips and therefore flare ups.

I’ve used tomatoes with yellow peppers to create a kebab with interesting colour contrasts, you can of course substitute the vegetables depending on what’s in season.

Ingredients:-

• 900g or 2lb fresh swordfish
• 3 tablespoons extra virgin olive oil
• Juice of a lemon
• 1 clove garlic crushed
• 1 teaspoon paprika
• 12 cherry tomatoes
• 1 onion cut into wedges
• 1 yellow pepper cut into squares
• salt and freshly ground black pepper

Method:-

Add the paprika, garlic and lemon juice to the olive oil and stir to create the base marinade. Dice up the swordfish and throw it into the marinade for about 30 minutes giving you enough time to light the barbecue and soak some bamboo skewers.

After marinating, put the swordfish cubes onto the skewers inter-layered with a tomato, onion wedge or yellow pepper.

Grill for 5 – 10 minutes over a hot grill brushing on the marinade throughout the cooking process and turning the kabobs every so often.

To serve I like to keep it simple with some salad leaves in a grilled pitta and there you have it!

See Also:-

More Great BBQ Fish Recipes
Barbecue Marinades For Fish and Meat
BBQ Accessories and Cooking Equipment
BBQ Grill Islands

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