These Indian-inspired fish kebabs offer a vibrant burst of flavor with every bite. Firm monk fish or other white fish is cubed and marinated in a fragrant chermoulla sauce made from garlic, cumin, paprika, saffron, and fresh cilantro. The marinade infuses the seafood with aromatic spices and citrus brightness. Skewered alongside colorful bell peppers, yellow squash, and cherry tomatoes, these kebabs are grilled or broiled to perfection. The result is tender, juicy fish paired with sweet, charred vegetables. Serve them over fluffy brown rice or tucked into warm pita bread for a satisfying meal. Garnished with fresh mint and lemon wedges, this dish is perfect for summer barbecues, weeknight dinners, or entertaining guests who appreciate bold, fresh flavors.
Indian Fish Kebabs
Description
These Indian-inspired fish kebabs offer a vibrant burst of flavor with every bite. Firm monk fish or other white fish is cubed and marinated in a fragrant chermoulla sauce made from garlic, cumin, paprika, saffron, and fresh cilantro. The marinade infuses the seafood with aromatic spices and citrus brightness. Skewered alongside colorful bell peppers, yellow squash, and cherry tomatoes, these kebabs are grilled or broiled to perfection. The result is tender, juicy fish paired with sweet, charred vegetables. Serve them over fluffy brown rice or tucked into warm pita bread for a satisfying meal. Garnished with fresh mint and lemon wedges, this dish is perfect for summer barbecues, weeknight dinners, or entertaining guests who appreciate bold, fresh flavors.Ingredients
Directions
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In a small bowl, combine the minced garlic, ground cumin, paprika, cayenne, saffron, chopped cilantro, lemon juice, olive oil, salt, and pepper to create the chermoulla marinade.
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Place the cubed monk fish and cut vegetables (yellow squash, bell peppers) in a large bowl or zip-top bag.
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Pour the chermoulla marinade over the fish and vegetables, tossing gently to coat everything evenly.
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Cover and refrigerate for at least 2 hours to allow the flavors to penetrate the ingredients.
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If using bamboo skewers, soak them in water for 30 minutes to prevent burning.
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Soften bay leaves by soaking them in boiling water for several minutes, then drain.
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Preheat the broiler or grill to medium-high heat. Line a broiler pan with foil if broiling.
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Thread the fish cubes, vegetables, and cherry tomatoes onto the skewers, alternating ingredients.
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Tuck a softened bay leaf onto the skewer next to each piece of fish.
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Arrange the skewers on the broiler pan or grill grate, leaving about an inch of space between them.
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Broil or grill for 15 to 20 minutes, turning frequently and basting with the reserved chermoulla sauce.
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Cook until the fish is opaque and flakes easily with a fork, and vegetables are tender-crisp.
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Serve immediately on a bed of cooked brown rice or in warm pita bread, garnished with lemon wedges and fresh mint sprigs.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 158.9kcal
- % Daily Value *
- Total Fat 4.5g7%
- Saturated Fat 1.1g6%
- Cholesterol 56.8mg19%
- Sodium 62.4mg3%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 26.1g53%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Use any firm white fish such as cod, halibut, or sea bass if monk fish is unavailable.
Feel free to customize the vegetables; eggplant, zucchini, mushrooms, and onions also work well in these kebabs.
If using metal skewers, no soaking is required. Ensure they are flat-ended for easier threading.
Store leftover chermoulla sauce in an airtight container in the refrigerator for up to 3 days. It makes an excellent dip for grilled vegetables.
For a smokier flavor, grill the kebabs over charcoal or wood chips instead of broiling.
