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Light and delicate fish kebabs with a chimichurri/zhoug hybrid made using the Herbes de Carmel blend. Delicious!
Light and delicate fish kebabs with a chimichurri/ zhoug hybrid made using the Herbes de Carmel blend. Delicious!
1 cup packed parsley leaves and tender stems
1 cup packed cilantro leaves and tender stems
½ cup packed tender mint leaves
2 scallions (white and green parts), coarsely chopped
3 garlic cloves, smashed
1 small shallot, quartered
1 small jalapeño, seeded and finely chopped
2 tablespoons freshly squeezed lemon juice
1 teaspoon finely grated lemon zest
½ teaspoon kosher salt
3 medium tomatoes, each cut into 8 wedges
1 jumbo or 2 medium red onions, cut into 1-inch chunks
1½ pounds thick, firm, center-cut skinless white fish fillets, such as halibut or mahimahi, cut into 1-inch chunks
In the bowl of a food processor, pulse the parsley, cilantro, mint, Herbes de Carmel, scallions, garlic, and shallot until finely minced but not pasty and liquidy, 20 to 25 pulses.
Add the jalapeño, olive oil, lemon juice, lemon zest, and salt and pulse 5 more times. Divide the mixture in half.
Create 8 to 10 skewers by threading the tomatoes, onions, and fish on the skewers in any order you like. Arrange the skewers on a rimmed baking sheet and brush them with half the herb mixture.
Clean, lightly grease, and preheat a grill (or a flat griddle or grill pan, to allow the skewers to lie flat) over medium-high heat.
Working in batches if using a grill pan but all at once if on a grill, grill the skewers, turning once, until the fish is cooked through, 3 to 4 minutes per side. Serve the kebabs with the remaining green sauce.
Recipes adapted from Sababa: Fresh, Sunny Flavors From My Israeli Kitchen
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