📝 About This Recipe
Transport your senses to the sun-drenched shores of Beirut with these succulent, spice-infused fish kebabs. This dish features firm white fish marinated in a vibrant blend of lemon, garlic, and traditional Lebanese spices, then grilled to smoky perfection. It is a light yet deeply flavorful meal that perfectly balances the zest of the Mediterranean with the warmth of classic Levantine aromatics.
🥗 Ingredients
Main Ingredients
- 1.5 pounds Firm White Fish (Swordfish, Halibut, or Sea Bass) (cut into 1.5-inch uniform cubes)
- 1 large Red Onion (cut into 1-inch chunks)
- 1 large Yellow Bell Pepper (seeded and cut into 1-inch squares)
- 12-15 pieces Cherry Tomatoes (kept whole)
The Marinade
- 1/4 cups Extra Virgin Olive Oil (high quality)
- 3 tablespoons Fresh Lemon Juice
- 4 cloves Garlic (finely minced)
- 1 teaspoon Ground Cumin
- 1 teaspoon Ground Coriander
- 1/2 teaspoon Smoked Paprika
- 1/4 teaspoon Ground Cinnamon (adds a subtle Lebanese warmth)
- 1/4 cups Fresh Parsley (finely chopped)
- to taste Salt and Black Pepper
Tarator (Tahini Sauce)
- 1/2 cups Tahini Paste (well-stirred)
- 1/4 cups Lemon Juice
- 1 clove Garlic (crushed into a paste)
- 2-4 tablespoons Warm Water (to reach desired consistency)
👨🍳 Instructions
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1
If using wooden or bamboo skewers, soak them in water for at least 30 minutes to prevent them from burning on the grill.
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2
In a large glass bowl, whisk together the olive oil, 3 tablespoons of lemon juice, minced garlic, cumin, coriander, paprika, cinnamon, and chopped parsley.
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3
Gently fold the fish cubes into the marinade. Ensure every piece is well-coated. Cover and refrigerate for exactly 20-30 minutes; do not exceed this time or the acid will begin to 'cook' the fish and change its texture.
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4
While the fish marinates, prepare the Tarator sauce. In a small bowl, whisk the tahini, lemon juice, and crushed garlic. It will thicken and seize up initially.
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5
Slowly add warm water one tablespoon at a time to the tahini mixture, whisking constantly until the sauce becomes smooth, creamy, and pourable.
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6
Preheat your outdoor grill or indoor grill pan to medium-high heat. Lightly oil the grates to ensure the fish doesn't stick.
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7
Assemble the kebabs by threading the fish cubes alternately with the red onion chunks, yellow bell pepper squares, and cherry tomatoes.
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8
Season the assembled skewers generously with salt and freshly cracked black pepper just before they hit the heat.
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9
Place the skewers on the grill. Cook for about 3-4 minutes per side. Total cooking time should be around 10-12 minutes depending on the thickness of the fish.
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10
The fish is done when it is opaque throughout and flakes easily with a fork, but remains moist in the center.
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11
Remove the kebabs from the grill and let them rest on a platter for 2-3 minutes to allow the juices to redistribute.
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12
Drizzle the creamy Tarator sauce over the kebabs or serve it on the side as a dipping sauce. Garnish with extra fresh parsley and lemon wedges.
💡 Chef's Tips
Choose a firm-fleshed fish; delicate fish like tilapia or cod will fall apart on the skewers. Do not over-marinate the fish because the lemon juice acts as a curing agent and will make the fish rubbery if left too long. Ensure your grill is very hot before placing the skewers down to get those beautiful char marks without overcooking the inside. If you find the tahini sauce too bitter, add a tiny pinch of sugar or a drop of maple syrup to balance the flavors. Cut your vegetables slightly smaller than the fish cubes to ensure the fish makes direct contact with the grill surface.
🍽️ Serving Suggestions
Serve alongside a pile of fluffy Lebanese vermicelli rice. Pair with a crisp Fattoush salad dressed in sumac and pomegranate molasses. Provide warm, charred pita bread for making mini fish wraps. Serve with a side of pickled turnips (Lifet) for a bright, vinegary crunch. A chilled glass of Lebanese white wine or a mint-infused lemonade is the perfect beverage pairing.