The tasty experience of fish kabobs starts with the preparation of the recipe. The best way to perfect the dish is to go out early in the morning and buy the fish on the Italian market stalls to get the freshest merchandise available, straight off the boat. The aroma of culinary herbs, the salty sea air and the taste of fish frame this Italian Mediterranean region and make fish kabobs are a true culinary masterpiece!
Cooking food on skewers is an ancient technique that was born when mankind discovered fire. The meats were sliced and strung on the skewers to be cooked over naked flames.
The same technique was used to cook sea products once mankind developed fishing activities. And if skewers and kabobs are still popular street food items today, it is first and foremost because of their taste and their simplicity.
The fish kabobs joins a list that includes arrosticini and the classic spit-roasted chicken, in a recipe that unites fire and water, and where the fish is marinated and then seared on embers for a new alliance of irresistible flavors and tastes.
Fish kabobs are very easy to make and can be prepared with various types of fish depending on tastes and market availability. The two rules of thumb are that the fish should be fresh and should be marinated before cooking it.
Rinse the fish slices and pad them with paper towels. Dice the fish into even pieces to make the cooking of all slices more consistent. Wash the vegetables and cut them into pieces. In a mixing bowl, create an emulsion with 6 tablespoons of olive oil, lemon juice, parsley, garlic and black pepper. Dip the fish in that little “sauce”, including the red prawns and their shells and let it marinate in the fridge for 30 minutes.
In the meantime, rinse the wooden skewers to avoid burning them during the cooking phase. Drain the fish well and string it on the skewer alternating with vegetables. Place the skewers on the grill and let them cook for a couple of minutes on each side. Season the kabobs with a pinch of salt before serving.