Ahhh…the thrill of the grill. Don’t these kabobs look delicious? So simple. So tasty. So quick and very little mess. Another perfect weeknight meal.
The weather in DFW has heated up somewhat but with blue skies and sunshine all around, it’s hard not to get out and grill. You see, grilling is a way of life, especially in the South and Southwest portion of the country. It’s also a Spring and Summer ritual when people come out in the light after being cooped up from the cold of the winter. Stop and think about it. We grill all over – in places like backyards, rooftops, beaches, parks, in arena parking lots. Perhaps it’s the primal part of me but I love grilling foods. Cooking food over an open flame is just exciting. I love the outdoors with all the beautiful colors, birds, smells and sounds and grilling feeds me while I’m outside. Also, grilling leaves very little mess to clean up afterwards and takes very little time. I love the flavor of the char you get from grilling and the aroma that wafts through the neighborhood. It’s just a wonderful way to cook and experience food. So yesterday, with fresh fish from the market, we made Fish Kabobs and they were delicious. So whenever that primal urge to grill outside strikes you, give these a try. Simple easy and quick. No mess, no fuss. Just culinary bliss accented by the wonders of the outdoors.
- 12 oz Striped Marlin (Nairagi or another meaty, dense flesh fish), cubed into 1 inch cubes
- 1/2 bell pepper, large chop (red, yellow or orange for color – which ever you prefer)
- 1/2 mushrooms, cleaned but leaving stems (you can stem the mushrooms using only the caps but why waste the flavor)
- 1/4 pint cherry tomatoes
- 1 small zucchini, large chop
- 1/2 onion, large chop
- 2 Tbsp Soy Sauce
- 2 Tbsp Red Chile Oil (we bought some macadamia nut chile oil when we were in Hawaii last called Pele’s fire and it’s wonderful)
- 1 Tbsp honey
- 1/2 tsp garlic powder
Place mushrooms and cubed fish in a large bowl. Add soy sauce and toss.
Add the chili oil and toss
Now add the garlic powder and toss
Last, add the honey and toss.
Let fish and mushrooms marinate in the mixture for 15 minutes. Then begin to assemble your kabobs on skewers.
When assembled, lightly brush the kabobs with oil and place on grill over high heat.
Grill kabobs for 30 – 45 seconds per side and turn.
Remove from grill and brush with remaining marinade.
Serve over rice and enjoy.
NOTES: If you want your fish seared, as opposed to cook through, then put the veggies and fish on separate skewers to accommodate the differing cooking times. Also, if desired, spoon some of the left over marinade over the skewers when plated.