This is such an easy and tasty fish kebab; you can use any firm fleshed fish like cod lion, tuna or salmon. Meaty swordfish, kilic baligi, is traditionally used at home and its firm, chunky flesh really works well in the kebabs. I like to roast extra vegetables by the side to complement the fish kebabs; with some boiled potatoes aside, these fish kebabs make a delicious, impressive meal for entertaining.
This and many other delicious, healthy Turkish recipes are included in my cookery book, Ozlem’s Turkish Table, Recipes from My Homeland, Signed copies are now 30 % Off for a limited period at this link. It is delivered worldwide including the US.
It is worth marinating the fish prior cooking; a simple marinade of olive oil, refreshing lemon juice with a little spicy kick from red pepper flakes flavor the fish kebabs beautifully. I baked my fish kebabs in the oven. You can alternatively cook them over preheated barbecue, oven grill or hot griddle for 6 – 8 minutes, until they are cooked through and lightly browned.
I hope you enjoy these tasty fish kebabs, Afiyet Olsun,
- 350 gr/ 12 oz. skinned, boneless cod lion (or any firm fleshed fish), cut into bite size chunks
- 1 red onion, quartered and coarsely sliced
- 2 red pointy (or bell) peppers, deseeded and coarsely sliced
- 1 lemon, cut into small wedges
- 5 – 6 fresh bay leaves
- 2 tbsp. / 30 ml olive oil (for roasting the vegetables)
- For the marinade:
- 30 ml / 2 tbsp. olive oil
- Juice of ½ lemon
- 1 – 2 teaspoon Turkish red pepper flakes or chili flakes
- Salt and freshly ground black pepper to taste
- Lemon wedges to serve
- Soak wooden skewers in water for 15 minutes before using.
- Preheat oven to 180 C / 350 F
- Cut the skinned, boneless cod lion (or your choice of firm fleshed fish) into bite size (about 3 cm/1.2” in.) chunks.
- Place the fish in a bowl and stir in the olive oil, lemon juice and red pepper flakes. Season the fish with salt and ground black pepper. Gently coat the chunks of the fish with this marinade.
- Cover the bowl and set aside for 15 minutes to marinate and for the fish to absorb the flavors.
- Place the chopped red onion, red pointy (or bell) pepper and green pepper slices on a baking tray. Drizzle 2 tbsp. olive oil over them. Season with salt, ground black pepper and mix well.
- Thread the fish on to the skewers, alternating with a wedge of lemon, red onion slice, red and green pepper slices. Thread one or two bay leaves into each skewer. Brush the kebabs with any leftover marinade.
- Place the skewers at one side of your baking tray. Spread the remaining chopped vegetables next to the fish kebab skewers. Bake in the preheated oven for 20 minutes.
- Serve the fish kebabs hot with roasted vegetables and a wedge of lemon by the side. Boiled or roasted potatoes also complement the fish kebabs well.
Sad to say that this is a dish easier to make in Uk than Bodrum now. When sword fish is available it is too expensive to buy.
Merhaba BB, it is quite hard to find swordfish here too at the moment, and I used cod lion, worked really well – I think any firm fleshed fish would work, one would love to have it with swordfish too though!:) Ozlem x
Sevgili Özlem, I love fish kebabs and your treatment looks beautiful. I agree with B to B – it’s hard to find swordfish now. Actually, we’re planning a trip to the states in June and are planning on doing a lot of grilling so we’ll keep this recipe in mind! Çok teşekkür ederiz, ailene selamlar ve sevgilerimizi söyle. xoxo J
Merhaba sevgili Jolee, cok tesekkurler notun icin : ) Glad you enjoyed this recipe post and hope it brings many delicious moments in States side – do stop over at us en route!! : ) Sevgilerimle, Ozlem xx
Beautiful flavors in these kebab, love the touch of lemon and chili pepper in fish:) and the vegetables add a crunchy bite to soft fish. A must try! xxPeri.
Thank you Peri; we share a love of kebabs and I love how you flavors yours with spices 🙂 A touch red pepper flakes with olive oil and lemon did the trick for us and we as a family really enjoyed it, many thanks for your kind words! Ozlem xx
In the oven now…Xx
Merhaba Nicole, many thanks for your note, so delighted to hear it – hope you enjoy the fish kebabs!:) Ozlem x
That’s a fine idea for a good-looking fish dish. I like the idea of baking them in the oven – it means I don’t have to watch them too closely.
Thanks Phil, baking works for us too, especially when the weather is not good for outdoor grilling, glad you enjoyed it.
Your recipe was a great inspiration to me in preparing fresh tuna and swordfish for dinner. In addition to fresh lemon juice and dried red pepper flakes, I employed some wine (rose) and dried dill to the marinade, in which I also used a mix of habanero-infused and blood orange olive oils. With a mixed green salad with fresh peaches and avocado, our summer meal was thoroughly enjoyable.
Merhaba dear Kathryn, thank you so much for your kind note – delighted to hear you enjoyed the fish kebabs and I loved hearing your additions to the marinade. We love this easy, healthy dish, it is summer on a plate – afiyet olsun.
Just to let you know, my cookery book, Ozlem’s Turkish Table is now available on amazon (kindle for US) , and signed hardback copies available at this link and delivered worldwide, if interested – with over 90 authentic recipes, stunning photos and stories from my homeland :
thank you for your kind note again, best wishes, Ozlem
Oh my goodness. This is gorgeous. Although in our 70s my husband and I have a rule of one new recipe every week. This was this weeks. Loved it, going to be part of our fish buffet next week for my. 73rd birthday
Used tuna, swordfish and smoked haddock and served with ratatouille and ciabatta.
Ate alfresco, rare for UK!
Merhaba dear Christine, absolutely delighted to hear you enjoyed these fish kebabs – so easy and delicious, isn’t it, one of the most popular recipes at my cookery book, Ozlem’s Turkish Table. Honoured that they will be a part of your birthday buffet – happy coming birthday and afiyet olsun, Ozlem x
Many thanks for the recipe! I used salmon, tuna and monkfish cubes, marinaded in lemon and olive oil with a sprinkling of thyme and basil. Rolled the pepper, courgette and onion slices in smoked paprika and garlic oil then threaded the skewers. They made a wonderful barbecue – served with a lemon couscous salad – our friends devoured it. We’ll be doing this again.
Merhaba dear David,
Thank you so much for your kind note; I am delighted you enjoyed these delicious Fish kebabs! Your dish sounded amazing and you certainly inspired me with the lemon couscous salad aside – thank you and Afiyet olsun, Ozlem