Summer is on its way and with summer comes grilling! Kabobs are a great way to get all your veggies and meat in one! Not only do they look beautiful but they taste great. You can do kabobs any way you like and with any meats or veggies that you have – classic kabob meats like beef, chicken, lamb or shrimp can be coupled with vegetables like onions, pepper, squash and even garlic. I like grilled fish and vegetable kabobs with a tangy lime marinade – they are light, fresh and healthy!


1 LB fresh fish – you can use salmon, tuna, swordfish or halibut (meatier fish are best) – cut in wedges
1 Large red onion – cut in wedges
1 Green bell pepper – cut in wedges
1 Red bell pepper – cut in wedges
8 Cherry tomatoes

2 TBS extra virgin olive oil
2 TBS fresh lime juice – if you don’t like lime, use lemon
1 TBS Hot & Sweet or Dijon mustard
1 Clove of garlic, finely minced
¼ Tsp coriander
Salt and pepper to taste

Bamboo skewers soaked in water for at least ½ hour before cooking.

Combine marinade ingredients in a large bowl. Cut the fish into 1 inch cubes and stir gently into the marinade. Cover and marinate in the fridge for 15-20 minutes.

Preheat broiler or grill.

Drain the fish cubes and reserve the marinade. Thread the fish and vegetables on the skewers, alternating fish and vegetables. Brush the kabobs with half of the remaining marinade. If you are grilling and have a kabob or fish griller, use that.


Place kabobs under broiler or on the grill. Cook for 3 minutes or until fish forms a crust and vegetables start to cook. Turn kabobs over and brush with the remaining marinade. Broil for 3-4 minutes longer or until fish is no longer translucent and the vegetables are fork tender.

Feel the summer with every bite!