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Mediterranean Fish Kabobs

Contributed by: Chris WebAdmin. of

Special kabob shops and restaurants abound in Mediterranean countries such as Turkey and Greece. Simple and succulent swordfish kabobs laced with the unique flavor of whole bay leaves are always very popular in seaside villages. On American turf, any firm textured fish, such as tuna or monkfish, may be used successfully in place of the swordfish. If fresh bay leaves are available, by all means, use them and eliminate the step of softening the dried bay leaves in boiling water.


  • 3/4 cup fresh lemon juice
  • 1/2 cup extra virgin olive oil
  • 3 cloves garlic, finely minced
  • 1 large red onion, cut into thin rings
  • Sea salt and freshly ground pepper to taste
  • 3 pounds fresh, boneless firm fish, cut into 1-1/2 inch chunks
  • 36 whole bay leaves, fresh or dried
  • 3 yellow peppers, seeded and cut into 1-1/2 inch squares


Whisk together lemon juice and olive oil in a small bowl, add garlic and sliced onion and season with salt and pepper. Arrange fish chunks in a single layer in a non-reactive dish and pour marinade over. Cover and marinate in the refrigerator for 3 hours.

Meanwhile, if using dried bay leaves, place them in a small bowl and cover them with boiling water, let stand for at least 15 minutes to soften them. Drain when ready to use.

Thread fish chunks alternately with bay leaves on six 12-inch metal skewers. Every third chunk or so, thread a pepper square on the skewer. Drape some of the onion slices from the marinade randomly over kabobs.

Place kabobs in the center of the cooking grate and grill, turning to cook all sides. Grill until fish is just cooked through the center, 10 to 12 minutes. Serve at once.

Charcoal: Direct - Gas: Direct/Medium Heat

Serving Size: Makes 6 servings

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