Al Fresco Herb Marinated Fish Kabobs

Don’t you just love the summer months, getting outside into the fresh warm air? Why not make it even better and add a little “al fresco” to your dining experience tonight by grilling outside with your family? Forget about the usual hot dogs and hamburgers, let’s grill some fresh tasty fish for a change!

This recipe is for Herb Marinated Fish Kabobs. Let’s begin with these important tips:

Choose your fish wisely! Fresh salmon, tuna, and swordfish are all good choices when it comes to grilling. Grouper is another great choice and  I’ll actually be using grouper this time around!

Marinade plays two important roles. Firstly it packs our grouper with flavor, but equally important, the marinade acts as a barrier to help the grouper from drying out as it cooks.

This marinade begins with “quality extra virgin olive oil” along with the zest and juice of one lemon. Then I add in fresh thyme, Italian parsley, basil and a mild chili pepper called Aleppo. If you’re not familiar, Aleppo pepper is a unique spice of fruity, slightly tangy chili flakes, with a subtle sweetness akin to sun-dried tomatoes. 

No grill? No problem! This dish is wonderful during the summer months, but can be made anytime of the year, even indoors using a griddle or grill pan. Simply brush the griddle or grill pan with a little bit of extra virgin olive oil and heat on medium. Arrange the skewers in one layer and cook for 3 to 4 minutes on one side, turn over once and cook for another 4 minutes or so. 

But wait, there’s more. You can also broil this dish in the oven. Turn the broiler on high and place the top rack about 5 to 6 inches or so below the broiler. Arrange the grouper skewers on a sheet pan and broil for about 3 to 4 minutes on one side, then turn over on the other side and broil for another 4 minutes or until cooked to your liking.

How long will grilled grouper keep in the fridge? In general, if the fish was fresh on the day you purchased it, you can store grilled grouper in the fridge in an air-tight container for up to 2 days. Best to eat leftover fish cold or at room temperature, trying to reheat fish will dry it out. You could remove the grouper from the skewers and add to a green salad or a tasty grain bowl for a quick lunch or dinner treat.

Al Fresco Herb Marinated Fish Kabobs

Serves 4


4 wooden skewers

1x 12oz grouper fillet, cut into 1 inch chunks

Sea salt

Freshly ground black pepper


4 tablespoons extra virgin olive oil

1 lemon, juice and zest of 

1 tablespoon freshly chopped Italian parsley or basil

1 tablespoon freshly picked thyme leaves

1 teaspoon Aleppo

1 lemon, cut into quarters

How to make:

  1. Soak skewers in cold water for 30 minutes, then thread the chunks of grouper onto the skewers. Place kabobs in a shallow dish and sprinkle over salt and pepper.
  1. Stir together dressing and pour over kabobs; cover and chill 30 minutes, turning over every 10 minutes.
  1. Preheat the grill to high, then remove the kabobs from the marinade. Discard any leftover marinade. Grill kabobs, on each side for 4 minutes (total cooking time approx. 8 minutes) or until desired degree of doneness. Remove from the grill, squeeze over the fresh lemon juice and serve.

Serving suggestions:

Add some color to you fish kabobs with slices of red onion, peppers, zucchini or cherry tomatoes.

Serve with couscous, a green salad, oven roasted vegetables or a three bean salad.