Family lunches? Piece of cake! Let your grill do the work! On my menu – Fish kebabs with lemony olive oil sauce.
All over Portugal, Summer isn’t Summer, unless you’ve got a grill burning on your backyard. My grandparents came to visit this last weekend and nothing bettter than some fish kebabs to catch up with family and enjoy eating outside! Fish kebabs: totally perfect for lazy warm days…
Loaded with zesty lemon, this is a healthy lunch option with lots of vegetables entwined with lean protein. The marinate and the sauce take just a few minutes to prepare and the grilled tomatoes give a smoky edge to these kebabs. I boiled some green beans and prepared a fresh salad as side dishes. You can also use the sauce with other grilled fish dishes!
Samon + peppers+ tomatoes + onion + perch + cuttlefish + bay leaves = a win-win combination!
- 2 salmon steaks
- 2 perch steaks
- 5 cuttlefish
- 10 shallots
- 1 green pepper + 1 red pepper
- 14 cherrie tomatoes
- Extra: 8 slices of lean chorizo or 8 shrimps (don't add for a lighter version)
- 6 tablespoons of olive oil
- juice of 1 lemon
- chopped coriander leaves (1/2 bunch)
- paprika/chili/1-2 bay leaves/ green pepper and red pepper to taste
- 8 smashed garlic cloves
- Extra: lemon zest to taste
- Let's start by preparing the marinate. Go get your pestle and mortar and start by smashing 4 garlic cloves. Then add the juice of 1 lemon, the spices and some lemon zest. Mix everything and add 6 tablespoons of olive oil. Set it aside because the funny part is about to begin. Take the fish skin out and cut the fish into squares. Slice the cuttlefish in 4 and prepare each kebab with two bits of everything. I always try to make my kebabs alike so no one can complain.
- After the kebabs are done, it's time for the marinate. Pour the mixture you have prepared on your mortar over the kebabs and roll them so they all get nice and moisty.
- Grill them over medium heat for about 20 min or until they look crispy and tender. Keep rotating them for an even grilling. When grilled, put them on a platter and pour the lemony olive oil sauce over the kebabs.
- Serve with a fresh salad and some boiled vegetables. This time, I've chosen boiled green beans.
- Heat some olive oil (to taste) with 4 cloves of sliced garlic, 1 bay leaf and pepper in a small saucepan over medium heat. Keep stirring until it starts to boil. Be careful not to burn the garlic. Finally, add the chopped coriander and some lemon zest. Pour the mixture over the gorgeous kebabs.