Kosher Grilled Fish Skewers With Lemon (Perfect Summer)

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I’ve been making these lemon-marinated fish skewers for years, and they never fail to impress at backyard barbecues. Since we keep kosher, I use firm white fish like halibut or sea bass instead of the traditional shellfish. The fish holds together beautifully on the grill and soaks up all those bright Mediterranean flavors.

Choosing the Right Fish for Skewers

The key to great fish skewers is choosing the right fish and not overcooking it. I cut the fish into generous 1-inch cubes so they don’t fall apart when you thread them onto the skewers. The marinade does double duty here. It adds flavor and helps keep the fish moist during grilling. I use plenty of fresh lemon juice, good olive oil, and garlic. A handful of fresh herbs makes all the difference too.

Grilling Fish Without Overcooking

Timing is everything with fish on the grill. You want high heat for a quick sear, then move them to a cooler spot to finish cooking through. The whole process takes maybe 8 minutes total. Any longer and you’ll have dry, tough fish that nobody wants to eat.

These skewers work perfectly for Shabbat dinner when served at room temperature, or they’re fantastic hot off the grill for a casual summer meal. I like to serve them with rice pilaf and a simple cucumber salad. The bright, clean flavors pair well with a crisp white wine if you’re entertaining.

Kosher Grilled Fish Skewers With Lemon (Perfect Summer) - Mediterranean recipe
I've been making these lemon-marinated fish skewers for years, and they never fail to impress at backyard barbecues. Since we keep kosher, I use firm white fish like halibut or sea bass instead of the traditional shellfish. The fish holds together beautifully on the grill and soaks up all those bright Mediterranean flavors. The key to great fish skewers is choosing the right fish and not overcooking it. I cut the fish into generous 1-inch cubes so they don't fall apart when you thread them onto the skewers. The marinade does double duty here. It adds flavor and helps keep the fish moist during grilling. I use plenty of fresh lemon juice, good olive oil, and garlic. A handful of fresh herbs makes all the difference too. Timing is everything with fish on the grill. You want high heat for a quick sear, then move them to a cooler spot to finish cooking through. The whole process takes maybe 8 minutes total. Any longer and you'll have dry, tough fish that nobody wants to eat. These skewers work perfectly for Shabbat dinner when served at room temperature, or they're fantastic hot off the grill for a casual summer meal. I like to serve them with rice pilaf and a simple cucumber salad. The bright, clean flavors pair well with a crisp white wine if you're entertaining.
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Prep Time 20 minutes
Cook Time 8 minutes
Total Time 28 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Mediterranean, Middle Eastern
Calories: 285
Ingredients Method Notes

Ingredients
  

  • 1.5 pounds firm white fish fillets such as halibut, sea bass, or cod, cut into 1-inch cubes
  • 1/4 cup extra virgin olive oil
  • 1/4 cup fresh lemon juice about 2 lemons
  • 2 tablespoons lemon zest
  • 3 cloves garlic minced
  • 2 tablespoons fresh oregano chopped, or 2 teaspoons dried
  • 2 tablespoons fresh parsley chopped
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper freshly ground
  • 1 medium red onion cut into 1-inch pieces
  • 1 medium bell pepper any color, cut into 1-inch pieces
  • 8 wooden skewers soaked in water for 30 minutes

Method
 

  1. Pat the fish cubes dry with paper towels and place in a large bowl. In a separate bowl, whisk together olive oil, lemon juice, lemon zest, minced garlic, oregano, parsley, salt, and pepper.
  2. Pour the marinade over the fish and gently toss to coat all pieces. Cover and refrigerate for 15-30 minutes. Don't marinate longer than 30 minutes or the acid will start to cook the fish.
  3. Preheat your grill to medium-high heat. Clean and oil the grill grates well to prevent sticking.
  4. Thread the marinated fish onto the soaked skewers, alternating with pieces of red onion and bell pepper. Leave small spaces between pieces so they cook evenly.
  5. Grill the skewers for 3-4 minutes per side, turning once. The fish should be opaque and flake easily with a fork. Don't overcook or the fish will become dry.
  6. Remove from grill and let rest for 2-3 minutes. Serve immediately with lemon wedges and any remaining fresh herbs.

Notes

Choose fish that's at least 1 inch thick for best results. Thinner pieces will overcook quickly. If your fish pieces are falling apart, they may be too delicate for skewers - try grilling them directly on foil instead. Leftover cooked fish can be flaked and used in salads the next day.
Nutrition Facts
4 servings per recipe
Serving size 1 serving
Calories 285
% Daily Value*
Total Fat 15g 19%
Saturated Fat 2g 10%
Trans Fat 0g
Cholesterol 65mg 22%
Sodium 420mg 18%
Dietary Fiber 1g 4%
Total Sugars 1g
Protein 32g 64%
*Percent Daily Values are based on a 2,000 calorie diet.
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