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.