Ingredients with Measurements:
- 1 lb. firm white fish (such as halibut or cod), cut into 1-inch cubes
- 1 red bell pepper, cut into 1-inch pieces
- 1 yellow bell pepper, cut into 1-inch pieces
- 1 red onion, cut into 1-inch pieces
- 1/4 cup olive oil
- 2 tbsp. lemon juice
- 2 garlic cloves, minced
- 1 tsp. dried oregano
- Salt and pepper, to taste
For the Dill-Yogurt Sauce:
- 1 cup plain Greek yogurt
- 1/4 cup chopped fresh dill
- 1 garlic clove, minced
- 1 tbsp. lemon juice
- Salt and pepper, to taste
Special equipment needed:
- Skewers (if using wooden skewers, soak in water for at least 30 minutes before using)
Step-by-step instructions:
1. In a large bowl, whisk together the olive oil, lemon juice, garlic, oregano, salt, and pepper.
2. Add the fish, bell peppers, and onion to the bowl and toss to coat in the marinade. Cover and refrigerate for at least 30 minutes, or up to 2 hours.
3. Preheat the grill to medium-high heat.
4. Thread the fish and vegetables onto skewers, alternating between the fish and vegetables.
5. Grill the kebabs for 8-10 minutes, turning occasionally, until the fish is cooked through and the vegetables are tender and slightly charred.
6. While the kebabs are grilling, make the dill-yogurt sauce. In a small bowl, whisk together the yogurt, dill, garlic, lemon juice, salt, and pepper.
7. Serve the grilled fish kebabs with the dill-yogurt sauce on the side.
Time:
Preparation time: 40 minutes
Cooking time: 8-10 minutes
Temperature:
Grill temperature: Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories: 280
Fat: 15g
Carbohydrates: 10g
Protein: 25g
Sodium: 220mg
Sugar: 5g
Substitutions for ingredients:
- Any firm white fish can be used in place of halibut or cod.
- Any color bell pepper can be used.
- Fresh oregano can be used in place of dried oregano.
- Any plain yogurt can be used in place of Greek yogurt.
Variations:
- Add cherry tomatoes or mushrooms to the kebabs.
- Use chicken or shrimp instead of fish.
- Add a pinch of cayenne pepper to the marinade for a spicy kick.
Tips and tricks:
- Make sure to cut the fish and vegetables into evenly sized pieces so they cook evenly.
- Don't overcrowd the skewers, as this can cause uneven cooking.
- If using wooden skewers, soak them in water for at least 30 minutes before using to prevent them from burning on the grill.
- Serve with lemon wedges for an extra burst of flavor.
Storage instructions:
Leftover kebabs can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the kebabs on a baking sheet and bake in a preheated 350°F oven for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the kebabs on a platter with the dill-yogurt sauce on the side. Garnish with fresh dill sprigs.
Garnishes:
Fresh dill sprigs
Pairings:
- Serve with a side of rice pilaf or quinoa.
- Pair with a crisp white wine, such as Sauvignon Blanc.
Suggested side dishes:
- Rice pilaf
- Quinoa salad
- Grilled vegetables
Troubleshooting advice:
- If the fish is sticking to the grill, make sure the grill grates are clean and well-oiled before cooking.
- If the vegetables are cooking faster than the fish, remove them from the skewers and place them in a grill basket to finish cooking.
Food safety advice:
- Make sure the fish is cooked to an internal temperature of 145°F to ensure it is safe to eat.
- Wash hands and surfaces thoroughly before and after handling raw fish.
Food history:
Kebabs originated in the Middle East and have been a popular dish for centuries. The combination of marinated meat and vegetables cooked over an open flame is a delicious and healthy way to enjoy a meal.
Flavor profiles:
The grilled fish kebabs are savory and slightly smoky, with a tangy dill-yogurt sauce that adds a creamy and refreshing element to the dish.
Serving suggestions:
Serve the grilled fish kebabs with a side of rice pilaf or quinoa, and a crisp white wine for a delicious and healthy meal.
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