Full disclosure: my daughter stole the kebabs from the fish store. When I return I will tell them and add them to my bill. But it’s almost funny because I’ve had kebab sticks saved in my Amazon cart for almost a month that I keep putting aside to instead order gold face masks and kitchen organizers so they have yet to make the cut so here we are now, with stolen kebab sticks, and kinda happy about it.
SHOPPING LIST: 2 lbs. fish, 1 yellow onion, grape tomatoes, olive oil, lemon pepper seasoning, lemon
I had 2 lbs. of fresh striped bass and cut the fish into 1 1/2″ cubes. I tossed the fish in olive oil to make sure that it wouldn’t stick to my grill. I then took a sweet onion, sliced it half, and then into quarters in order to retain large chunks of onion. Then, get to skewering. Start with a few pieces of onion to be the anchor, then a grape tomato, then a chunk of fish, and continue up the entirety of your skewer, securing with a grape tomato on each end. Brush each skewer with olive oil and all sides and then GENEROUSLY coat all sides with your lemon pepper seasoning. I have been using the Selina Naturally Brand and am a BIG fan.
I grilled mine outside on the BBQ, but you could always do this on a grill pan outdoors. Just make sure your grill is HOT – because you really want your onions to be able to blister and cook in the limited amount of time it is going to take for your fish to cook through. I cooked mine about 3 minutes on each side. I usually like to finish freshly grilled seafood with a squeeze of fresh lemon and these kebabs were no exception. I served mine with a Lemon Poppy Slaw but this would also go beautiful with a fresh or store-bought tzatziki (I should probably make some of that and link to that as well)! Sounds like I’ve got some work to do (aside from going back to the fish store to pay for the stolen merch).
The Kitchen Koach 