Creator: I Am Zuri
Prep Time: 40 minutes (unless you have friends to help you skewer)
Cook Time: 15-20 minutes (depending on flame and ingredients)
Total Time: 1 hour
Wild halibut or sustainably caught wild white fish- 1 pound medium cubed
Organic cherry tomatoes – 10 large whole
Organic onion – 1 large 2” x 2” sliced
Bell Pepper 2” x 2” sliced
Pineapple 2 cups, 2″x 2” cubed
Mushroom 6-10 large, halved
Shrimp – 1 pound, medium to large, shelled, not tailed
Tofu – 2 cups 2”x2” cubed
¾ cup olive oil
½ tablespoon coarse ground pepper
½ tablespoon herb and spice mix
2 tablespoon of organic syrup
1 tablespoon sriracha sauce
1 tablespoon mustard
Large wooden skewers
Large grilling pan
BBQ Tongues or grilling spatula
Instructions: This dish is extremely easy to make, yet equally easy to boggle.
The two tricks: 1. Cautiously cut every kabobed ingredient so that they cook evenly on the grill and 2. Season and spin your Kabobs while grilling every minute or so to get that savory caramelized glaze with each bite.
The order of operations: season, cut, skewer, grill then feast!
Season: combine seasoning in medium sized bowl
Cut: halibut, and tofu, combine with shrimp and add seasoning. In separate bowl, cut onion, bell pepper, mushroom and pineapple, add tomatoes
Skewer: Randomly skewer above ingredients so that each skewer gets at least every ingredient.
Grill: preheat grill, medium high. Use a large grilling pan if possible, if not place kabobs diagonal across the grill to prevent fall off. Turn every 1-2 min, brushing with seasoning until fish is finished.
Feast: I tend to pair this with an quick and easy quinoa salad and a seasonal fruit selection. Something spicy, something savory, something sweet, the culinary trifecta.