The first thing you need for a good kabob is a firm fleshed fish. My favorites include tuna, swordfish, marlin and opah. Salmon and halibut can be used also but are a little more delicate and need to be cooked more carefully.
Metal kabob skewers or basic wooden skewers can be used. I prefer wooden skewers myself which I first presoak and use to double skewer my fish and veggies. I think a double skewer looks nice and it keeps the fish from spinning when flipping on the grill.
We have two thought on kabobs. One is to do the fish separate from the veggies, all by itself. Some fish such as tuna and marlin doesn't need to be grilled very long and is best served rare. Many veggies take much longer to grill and then the fish is overdone. If you do want to go with veggies on the skewer then choose some that cook quickly. Cherry tomatoes, thinly sliced onions or sweet peppers are among our favorites.
Marinate your kabobs about 30 to 45 minutes at room temperature. We carry many housemade marinades that are great for any type of grilling.
6 tablespoons flat leaf parsley, chopped
2 tablespoons extra virgin olive oil
1 teaspoon kosher salt
1/2 teaspoon lemon zest
1/4 teaspoon ground cumin
1/4 teaspoon cinnamon
1/4 teaspoon black pepper
2 pounds firm fish of your choice
Cut fish into chunks about one and one half inches each. Veggies should be cut thin enough to cook quickly. Fish and veggies should be marinated for 30 to 45 minutes at room temperature before cooking. You can marinate before or after skewering but I like to marinate after skewering, it's not as messy.
With flat metal skewers go right up the middle. Wooden skewers should be soaked 1/2 hour or more, then run each piece of fish and veggie on two skewers. Push the fish and veggies together so that the skewers don't burn.
Cook over hot grill about 3 to 4 minutes each side. Tuna and marlin can go for less time if you like it rare.
Serves 4 to 6 people. Enjoy!