Inspired by Chef Kathy Gunst/Here & Now, NPR – you can use any type of fish and vegetables making these colorful kebobs. You want around 2 pounds of fish and around 2 cups of vegetables to create 4 very ample kebobs. The fish cooks quickly so use thin slices of vegetables whatever you choose.


  • 2 pounds Seafood (Shrimp, whole scallops, tuna, swordfish, cod, etc., – fish cut into 1-inch pieces)
  • 2 cups vegetables (Cherry tomatoes, basil leaves, thin slices lemon, thin onion strips, thin strips red, green and or yellow peppers, lemon wedges, etc.)
  • 1 lemon, cut into wedges
  • 2 tablespoons Fresh Harvest olive oil olive oil (EVOO, or Dill or Milanese Gremolata, or Herbs de Provence, etc.)
  • Salt and pepper


 Tip – Be sure to clean and grease the grates with grapeseed oil prior to cooking to avoid sticking. Use a spatula instead of tongs to turn the kabobs if needed.

  1. The idea is to alternate colors and textures on 4 long skewers. Skewer a piece of pepper and then a basil leaf followed by a piece of tuna, then swordfish, then a cherry tomato, a shrimp, etc. It’s best to finish off the skewer with a wedge of lemon to keep everything in place. Brush the olive oil over entire skewers, then sprinkle with salt and pepper.
  2. Preheat a grill to around 400 degrees. If using wooden skewers be sure to soak them in cold water for about 20 minutes before.
  3. Place the skewers on the grill and cook for about 8 minutes per side, depending on the type and size of the fish.

 Serve immediately. A great side dish is rice or Fresh Harvest garden risotto. Check out our recipe blog for more ideas!

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