Greek Fish Kebabs
These delicious Greek Fish Kebabs are fish skewers with firm white cod and cherry tomatoes, grilled with a Mediterranean flare, and topped with fresh dill and lemon! This recipe can use any kind of white fish as long as it isn’t too flaky. Greek Kebabs are also called “souvlaki.”
This recipe teaches you how to prepare marinated fish kebabs, using a firm white fish. Healthy Greek Fish Kebabs is summer grilling at its absolute best! These kebabs are quite filling since they contain chunks of protein, so we like to keep it simple when it comes to side dishes. Rice goes great with this dish and we also love our Greek Peasant Salad packed with veggies!
These kebabs are marinated with parsley, marjoram, rosemary, garlic, lemon juice and zest, honey, salt, cumin, and avocado oil. After grilled they are topped with fresh dill, olives and lemon. We love the taste of Mediterranean: fresh, herby, citrusy, and bursting with flavor.
What makes fish kebabs healthy?
Greek kebabs are typically meat-only skewers, while “kebabs” tend to be grilled with veggies on the skewer. Our recipe is a combo – we add cherry tomatoes, but there is room to add more vegetables like onion, peppers, or squash.
While this recipe would work with any white fish or salmon, we chose to highlight cod. Souvla means “skewer,” a Greek street food consisting of small pieces of meat (usually pork, chicken, or lamb) that are typically skewered and grilled. Our “shish kebobs” are even healthier with white fish.
What fish is best for skewers?
This recipe can use any kind of white fish, as long as it isn’t too flaky. Here are some options that we have used (all firm fish):
- Halibut
- Swordfish
- Salmon
- Mahi Mahi
- Tuna
- Cod
These fish options are absolutley delicious with a charred flavor of grilling. We also love to smoke the fish skewers first, then grill for a few minutes. Amazing flavors! We also served these kebabs on an Epic Summer Mediterranean Board.
Gather these ingredients fish kebabs:
- Fish: Cod or other firm, white fish (like swordfish or halibut)
- Lemons
- Herbs: Fresh dill, parsley, rosemary
- Kalamata olives
- Cherry tomatoes
- Spices: Marjoram, ground cumin, kosher salt
- Garlic
- Honey or sugar
- Avocado or grapeseed oil
- WOOD SKEWERS: Large skewers
- Vegetable or canola oil (for grilling)
How to make easy Greek fish kebabs
You will find more details in the printed recipe below:
- Soak and prepare the skewers.
- Rinse and pat dry your cod fillets, and cut into chunks.
- Prepare the marinade. Add the fish. Skewer the meat.
- Grill to perfection and serve!
Tips and substitutions:
- Greek spices: Here are more options of Greek spices to use – oregano, basil, thyme, dill, mint, and marjoram. Cinnamon adds a nice touch, too.
- Fish to use: Halibut, Sworfish, Salmon, Mahi Mahi, Tuna, Cod.
- Herbs: we use a variety of herbs, but use what is in season. To truly make it “greek” don’t skimp on the dill, and you can also add oregano.
- Grilling: Optional to smoke the kebabs first. Then grill to perfection.
- Preparing the skewers: Use large wooden skewers. You can find these in packs on Amazon. Prepare wooden skewers by soaking them in water, which prevents sticks from burning while grilling.
- Optional to use 2 skewers if you find one doesn’t keep the fish stable; This helps keep the fish from flipping while grilling.
- Thread skewers with fish and cherry tomatoes. Optional to add in more veggies like peppers, onions, squash, mushrooms.
What to serve with fish kebabs:
These kebabs are quite filling since they contain both protein and vegetables. We love to serve these on a big board with other salads, like this black bean salad, salmon salad, and pecan pasta salad.
More Mediterranean recipes to try while you are here:
Get the Recipe:
Greek Fish Kebabs
Ingredients
- 2 lb. cod, or other white fish (like swordfish or halibut)
- Lemon wedges
- Fresh dill, roughly chopped
- ¼ cup Kalamata olives, chopped
- 12 cherry tomatoes
Marinade:
- ½ c parsley, roughly chopped
- 1 Tbsp marjoram
- 1 Tbsp fresh rosemary, roughly chopped
- 3 medium cloves garlic, peeled and microplaned
- 1 ½ lemons, juiced, zest from 1 lemon
- 1 tsp. honey or sugar
- 2 tsp kosher salt, plus more to taste
- 2 tsp ground cumin
- ¾ cup avocado or grapeseed oil
- 4 large skewers, about 10-12’’, soaked in water
- Vegetable or canola oil to coat grill grates
Equipment
Instructions
- Soak skewers in water for at least 30 minutes.
- Rinse and pat dry your cod fillets. Cut into 18 even chunks. Set aside.
Make marinade:
- In a medium bowl, combine all ingredients for the marinade: parsley, marjoram, rosemary, garlic, lemon juice and zest, honey, salt, cumin, and avocado oil. Whisk to combine, then add fish pieces to the bowl and toss to coat. Allow fish to marinate for 15-20 minutes.
- After fish has marinated, thread 1 piece of fish onto a soaked skewer, followed by a cherry tomato, a cod piece, another cherry tomato, and a final fish piece—in total, each skewer should have 3 pieces of fish and 2 cherry tomatoes. Repeat until all fish is used.
- Heat grill to about 375 degrees. Oil the grates well with an oiled rag. Place fish onto grill and cook for 3-4 minutes per side. If desired, brush or drizzle the remaining marinade onto the fish at the beginning of the grilling process.
- When fish is cooked and just beginning to flake, carefully transfer to a platter. Garnish with fresh dill, olives, and lemon.
Notes
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I’m Sandy—lover of food, family, cooking, THE BIG BOARD, travel, and bringing people together. Through great recipes and connection around the table, we become better, stronger, and more courageous people. Feasting on Life is real, and every time we do it, we grow a little more. Read more...
The minute your picture of these popped up, I have been near drooling! I may not be able to find all those ingredients out here in the RV, but def on a list for later. Beautiful picture. Wow! Nomnom