Fish Shish Kebab Recipes

Tuna and vegetable shish kebabs are accompanied by sweet potato fritters and a soured cream and garlic dip
Tuna and vegetable shish kebabs are accompanied by sweet potato fritters and a soured cream and garlic dip

What are Shish Kebabs?

Shish kebabs may very well create for you a mental picture of succulent pieces of meat, grilled on a skewer with a variety of vegetables. While this is indeed one form of shish kebab, the term is actually much more widely applied. In general terms, a shish kebab is any combination of meat, fish and vegetables threaded on to a skewer and grilled over or under a heat source. This means that it is possible to come up with an almost infinite number of combinations.

The fish shish kebab recipes on this page are a combination of simple grilled fish fillets and diced fish and vegetables.

Wooden Skewers for Shish Kebabs Must be Steeped in Water

Steeping wooden skewers for shish kebabs
Steeping wooden skewers for shish kebabs

It is possible to make shish kebabs with either metal or wooden skewers. If you are using wooden skewers, it is vital to steep them for ten or fifteen minutes in cold water. If you don't do this, they will burn on or under the heat and possibly waste your kebabs.

Quick Question

What do shish kebabs/kebobs mean to you at present?

  • Large chunks of red meat and vegetables seared on a sizzling hot outdoor grill
  • Meat or chicken combined with vegetables and cooked in any way until done
  • I've tried fish shish kebabs before and liked the concept
  • I'm vegetarian - vegetables only for me
  • I'm always open to experimenting and trying new ideas and combinations
See results without voting

Rainbow Trout Shish Kebab on Bruschetta

Rainbow trout fillet grilled on a skewer is served with bruschetta and simple salad
Rainbow trout fillet grilled on a skewer is served with bruschetta and simple salad

Cook Time

  • Prep time: 5 min
  • Cook time: 5 min
  • Ready in: 10 min
  • Yields: One serving

Ingredients

  • 1 rainbow trout fillet, skin on
  • Vegetable oil
  • 1 thick slice farmhouse bread
  • 1 handful mixed salad leaves of choice, washed and shaken dry
  • 1 clove of garlic, peeled and lightly crushed
  • Extra virgin olive oil
  • Salt and black pepper

Instructions

Click thumbnail to view full-size
Fins are snipped from rainbow trout filletsRainbow trout fillet ready to grillBruschetta and mixed leaf saladGrilled rainbow trout fillet shish kebabSkewer easily removed from rainbow trout filletSkin peels easily from properly cooked rainbow trout shish kebab
Fins are snipped from rainbow trout fillets
Fins are snipped from rainbow trout fillets
Rainbow trout fillet ready to grill
Rainbow trout fillet ready to grill
Bruschetta and mixed leaf salad
Bruschetta and mixed leaf salad
Grilled rainbow trout fillet shish kebab
Grilled rainbow trout fillet shish kebab
Skewer easily removed from rainbow trout fillet
Skewer easily removed from rainbow trout fillet
Skin peels easily from properly cooked rainbow trout shish kebab
Skin peels easily from properly cooked rainbow trout shish kebab
  1. Thread the rainbow trout fillet on to the skewer, going firstly through the skin and emerging finally through the skin. The piercings should be roughly one inch apart.
  2. Put your overhead grill/broiler on to preheat. Cover a grill tray with foil and lightly oil. Season the rainbow trout fillet and lay it on the foil, flesh side down. Oil the skin side with a pastry brush.
  3. Put the trout under the heat and toast the slice of bread. Rub the top side of the toast with the garlic clove, drizzle with a little olive oil and season with salt and pepper. Plate with the salad.
  4. The trout should be ready when the skin just starts to crisp up and brown. This will take roughly four to five minutes. Carefully lift the trout by holding the ends of the skewer with protected hands on to the bruschetta. Twisting the skewer as you attempt to pull it free will make life much easier.
  5. The skin of the rainbow trout should easily peel free in one piece with the aid of a knife blade.

Ling, Green Pepper and Red Onion Shish Kebabs

Chunks of meaty ling are skewered with green pepper and red onion before being grilled
Chunks of meaty ling are skewered with green pepper and red onion before being grilled

The fresher fish is when it is cooked, the more likely you are to enjoy it at its very best. There is no better way to get fish sea or ocean fresh than to actually go out and catch it yourself or obtain it from a fisherman friend. The ling used in this recipe was caught the day before on a charter boat out of Stranraer, Scotland.

Cook Time

Prep time: 10 min

Cook time: 5 min

Ready in: 15 min

Yields: Two servings

Ingredients

  • 1 top side ling fillet, skinned and diced
  • ½ green bell pepper, chopped to one inch pieces
  • 1 red onion, peeled and chopped in to 6 segments
  • Vegetable oil
  • Salt and pepper
  • 2 pitta breads

Instructions

Click thumbnail to view full-size
One of the top fillets from a small lingSkinning the ling filletsChopped green bell pepper and red onionLing, green pepper and red onion shish kebabs ready for grillingLing, green pepper and red onion shish kebab served in a pitta bread pocket
One of the top fillets from a small ling
One of the top fillets from a small ling
Skinning the ling fillets
Skinning the ling fillets
Chopped green bell pepper and red onion
Chopped green bell pepper and red onion
Ling, green pepper and red onion shish kebabs ready for grilling
Ling, green pepper and red onion shish kebabs ready for grilling
Ling, green pepper and red onion shish kebab served in a pitta bread pocket
Ling, green pepper and red onion shish kebab served in a pitta bread pocket
  1. Thread a piece of pepper on to a soaked skewer, followed by a piece of ling, a piece of onion, another piece of ling and so on until the skewer is filled. Repeat with a second skewer.
  2. Lay the skewers on an oiled grill tray and lightly oil the tops of the kebabs with a pastry brush. Season and cook for a couple of minutes each side or until done.
  3. Cook the pitta breads per the instructions on the pack. This usually takes around twenty seconds.
  4. Lift the ling kebabs to a plate. Cut one long edge of each pitta bread and slide the items from a skewer inside each.

Rollmop Style Herring Shish Kebabs

Rollmop style herring kebabs are served on a bread roll with a simple salad
Rollmop style herring kebabs are served on a bread roll with a simple salad

Rollmops are essentially pickled herring. The herring fillets are rolled and included in a vinegar solution with various spices in an airtight jar. The only problem is that it takes at least three days before the fish are ready to eat, as they are slowly cooked in the acid of the vinegar. This was an experiment to combine the concept of rollmops with shish kebabs and have the dish ready to eat in a lot less than three days. It worked very well.

Cook Time

Prep time: 1 hour

Cook time: 5 min

Ready in: 1 hour 5 min

Yields: One serving

Ingredients

  • 1 butterflied herring fillet or 2 side fillets, skin on
  • ¼ pint white wine vinegar
  • ¼ pint cold water
  • 1 teaspoon whole black peppercorns
  • 2 bay leaves
  • Salt
  • Vegetable oil
  • 1 white bread roll, halved
  • Handful of rocket/arugula
  • 1 medium tomato, cut in to wedges
  • 2 inch piece of cucumber, chopped
  • ¼ small white onion, peeled and sliced

Instructions

Click thumbnail to view full-size
Butterflied herring filletPin bones removed from herring filletMarinating herring filletsHerring fillets ready for grillingBread roll and simple saladGrilled herring filletsHerring fillets are laid on bread rollReady to eat herring shish kebabs on bread roll with salad
Butterflied herring fillet
Butterflied herring fillet
Pin bones removed from herring fillet
Pin bones removed from herring fillet
Marinating herring fillets
Marinating herring fillets
Herring fillets ready for grilling
Herring fillets ready for grilling
Bread roll and simple salad
Bread roll and simple salad
Grilled herring fillets
Grilled herring fillets
Herring fillets are laid on bread roll
Herring fillets are laid on bread roll
Ready to eat herring shish kebabs on bread roll with salad
Ready to eat herring shish kebabs on bread roll with salad
  1. If your herring fillet is of the butterflied type, begin by cutting off any remaining fins. Cut the fillet in half lengthways to give you essentially two side fillets. Make a narrow, v-shaped cut down the centre of each fillet and remove the pinbones.
  2. Lay the two fillets in a deep dish, just large enough to contain them, and add the peppercorns and bay leaves. Pour in the white wine vinegar and water and ensure the fillets are covered. Cover with plastic wrap and leave to marinate for one hour.
  3. Lift the fillets from the marinade and be sure to wipe away any pieces of bay leaf. Skewer and grill on an oiled tray, skin side up, for about three to four minutes, just until the skin starts to colour.
  4. While the fillets are cooking, slice the roll and assemble the salad on a plate.
  5. Lift the cooked fillets on to the bottom of the roll. Twist and remove the skewers.
  6. Put the onion slices on top of the herring and add the top of the roll to serve.

Coley Shish Kebab with Linguine and Green Pesto Sauce

Grilled coley fillet is laid on a bed of linguine pasta with green pesto sauce
Grilled coley fillet is laid on a bed of linguine pasta with green pesto sauce

Cook Time

Prep time: 5 min

Cook time: 10 min

Ready in: 15 min

Yields: One serving

Ingredients

  • 3oz dried linguine pasta, or as required
  • 1 fresh coley fillet, skin on
  • Vegetable oil
  • Salt and pepper
  • 2 teaspoons green pesto sauce
  • Freshly chopped parsley or other herb to garnish

Instructions

Click thumbnail to view full-size
Fresh coley filletLinguine is simmered in heavily salted waterColey fillet is skewered and ready to be grilledGreen pesto sauce is added to drained linguineLinguine with drained pesto sauce is platedColey shish kebab is laid on bed of linguineSkewer and skin are removed from the coley fillet
Fresh coley fillet
Fresh coley fillet
Linguine is simmered in heavily salted water
Linguine is simmered in heavily salted water
Coley fillet is skewered and ready to be grilled
Coley fillet is skewered and ready to be grilled
Green pesto sauce is added to drained linguine
Green pesto sauce is added to drained linguine
Linguine with drained pesto sauce is plated
Linguine with drained pesto sauce is plated
Coley shish kebab is laid on bed of linguine
Coley shish kebab is laid on bed of linguine
Skewer and skin are removed from the coley fillet
Skewer and skin are removed from the coley fillet
  1. Put the linguine in to a large pot of heavily salted water and simmer for ten minutes or until al dente.
  2. Season the coley fillet and thread it on to a soaked skewer. Oil the skin and grill skin side up for four or five minutes until the skin is crisp.
  3. Drain the linguine and return to the empty pot. Spoon in the green pesto sauce and carefully stir to evenly coat.
  4. Form a bed of linguine in a deep serving plate and lay the coley fillet skin side up on top. Twist and remove the skewer.
  5. Ease the skin off the coley with the blade of a knife and garnish with the herb of choice.

Tuna Loin Shish Kebabs with Sweet Potato Fritters and Dip

Tuna and vegetable shish kebabs are served with sweet potato fritters and a soured cream dip
Tuna and vegetable shish kebabs are served with sweet potato fritters and a soured cream dip

Cook Time

Prep time: 10 min

Cook time: 10 min

Ready in: 20 min

Yields: One large or two medium servings

Ingredients

  • 1 large sweet potato, peeled and coarsely grated
  • 1 beaten egg
  • 1 tablespoon freshly chopped coriander/cilantro
  • Salt and pepper
  • 2 tablespoons plain/all purpose flour
  • 4oz tuna loin fillet, chopped to one inch pieces
  • ½ courgette/zucchini, chopped to one inch pieces
  • ½ red bell pepper, chopped to one inch pieces
  • Vegetable oil
  • 2 tablespoons soured cream
  • 1 garlic clove, peeled and grated
  • 1 teaspoon chopped chives

Instructions

Click thumbnail to view full-size
Coarsely grated sweet potatoSweet potato is combined with beaten egg, coriander/cilantro and salt and pepperFlour is added to sweet potato batterFresh tuna loin filletChopped tuna loin filletChopped courgette/zucchini and red pepperAssembled tuna loin shish kebabs, ready to be grilledDeep frying the sweet potato frittersDeep fried sweet potato fritters are drained on kitchen paperTuna loin shish kebabs are plated
Coarsely grated sweet potato
Coarsely grated sweet potato
Sweet potato is combined with beaten egg, coriander/cilantro and salt and pepper
Sweet potato is combined with beaten egg, coriander/cilantro and salt and pepper
Flour is added to sweet potato batter
Flour is added to sweet potato batter
Fresh tuna loin fillet
Fresh tuna loin fillet
Chopped tuna loin fillet
Chopped tuna loin fillet
Chopped courgette/zucchini and red pepper
Chopped courgette/zucchini and red pepper
Assembled tuna loin shish kebabs, ready to be grilled
Assembled tuna loin shish kebabs, ready to be grilled
Deep frying the sweet potato fritters
Deep frying the sweet potato fritters
Deep fried sweet potato fritters are drained on kitchen paper
Deep fried sweet potato fritters are drained on kitchen paper
Tuna loin shish kebabs are plated
Tuna loin shish kebabs are plated
  1. Put the grated sweet potato in to the centre of a clean tea towel. Gather up the edges of the tea towel and twist over the sink to remove as much of the moisture from the sweet potato as possible. You may be surprised by how much water this gets rid of!
  2. Put the squeezed sweet potato in to a large bowl. Add the egg and coriander/cilantro. Season with salt and pepper and stir to combine.
  3. Add the flour to the bowl and stir to form a stiff batter.
  4. Bring a deep frying pan of vegetable oil up to a high heat. Using a frying pan like this gives you more control over the cooking fritters and allows you to turn them as they cook. A deep fryer could be used if desired.
  5. Use one or two dessert spoons to quinelle the sweet potato batter and carefully drop in turn in to the hot oil. You should get five or six fritters from this quantity of batter. Cook for five or six minutes until golden, turning every minute or so.
  6. Thread the tuna chunks, courgette/zucchini and red pepper alternately on to two wooden skewers. Season. Lay on an oiled grill tray, brush with oil and cook for around three minutes each side until done. Remember not to overcook the tuna or it will be very dry and unpalatable.
  7. Put the soured cream in to a small bowl and stir in the garlic and chives. Transfer to a small ramekin to present.
  8. Drain the sweet potato fritters on kitchen paper.
  9. Lay the kebabs on a plate, with the sweet potato fritters and ramekin of dip alongside.
  10. Use a fork to ease the shish kebab pieces from the skewers and enjoy.

Thanks for Reading - Please Rate these Recipe Ideas Below

5 stars from 1 rating of these fish shish kebab recipes

More by this Author

  • EDITOR'S CHOICE
    How to Cook Sprats and Recipes
    22

    Sprats are small, oily, highly nutritious fish which are often eaten whole. This page shows how to clean sprats before cooking if desired and also provides three quick, easy and tasty sprat recipes.

  • EDITOR'S CHOICE
    How to Cook Ling (With Recipes)
    3

    Ling is a member of the same family as Atlantic cod, despite its very different physical appearance. It is a similarly firm fleshed white fish, delicious cooked and eaten in a number of different ways. Among others,...

  • How to Make Fritters: Chip Shop Style Potato Fritters
    25

    Chip shop style potato fritters make an excellent variation on potato based meal accompaniments. This page shows you how to easily make potato fritters at home, every bit as good as you will get from a fish and chip...


8 comments

Gordon Hamilton profile image

Gordon Hamilton 3 years ago from Wishaw, Lanarkshire, United Kingdom Author

Thanks, Vacation Trip, peachpurple and mwhagro. I'm glad you liked the recipes.


mwhagro 3 years ago

Really yummy the all recipes...:)


peachpurple profile image

peachpurple 3 years ago from Home Sweet Home

wow! so many ways to cook kebabs! i love the recipe with sweet potato fritters. Awesome picture that keeps my stomach growling. Fish kebabs are not bad ideas too. Thanks for writing this hub. Lots of recipes to bookmark. Voted up


Vacation Trip profile image

Vacation Trip 3 years ago from India

Awesome recipe hub. All the kabab recipes are simply awesome. Thank you for sharing. Voted up.


Gordon Hamilton profile image

Gordon Hamilton 3 years ago from Wishaw, Lanarkshire, United Kingdom Author

Hi, janshares and thank you very much. I'm glad that you're a fish lover and enjoy these ideas. Hope you have a lot of fun experimenting with this concept :)


janshares profile image

janshares 3 years ago from Washington, DC

Great recipe hub! Amazing and original ideas. Everything is so mouth-watering for a fish lover such as myself. Now I have a reason to skewer and grill more than just shrimp. Your pics are gorgeous, too. Voted up, useful, awesome, and interesting.


Gordon Hamilton profile image

Gordon Hamilton 3 years ago from Wishaw, Lanarkshire, United Kingdom Author

Hi, Pinto - thank you very much! I hope you enjoy your kebab :)


pinto2011 profile image

pinto2011 3 years ago from New Delhi, India

Hi Gordon! Cooking is science but making kebab is really piece of art and you have made this subject more alive with your nimble handling. I am already on my way to eat a full plate of kebab after reading this.

    Sign in or sign up and post using a HubPages Network account.

    0 of 8192 characters used
    Post Comment

    No HTML is allowed in comments, but URLs will be hyperlinked. Comments are not for promoting your articles or other sites.


    Click to Rate This Article
    working