approximately 2(12 oz) skinless barramundi fillets
1large zucchini, halved and cut into 1-inch pieces
10 ozbaby portobello mushrooms
1large red pepper, seeds removed and cut into one inch pieces
1 tablespooncanola oil
1lemon, cut into wedges
fresh parsley for garnish (optional)
For the yogurt sauce
2/3 cupplain Greek Yogurt
2 tablespoonslemon juice
salt and pepper
1 tablespoonfresh chopped dill
1 tablespoonfresh chopped parsley
Grilled Za’atar Barramundi & Vegetable Skewers
Flavor, flavor, flavor!
Grilled Za’atar Barramundi & Veggie Skewers made of meaty barramundi, zucchini, mushrooms, and more will be a big hit at your next BBQ. An unexpected yet delicious appetizer or entree. Recipe, food styling & photography by Jessie Johnson.
Step 1Make the marinade: In a small bowl, whisk together all marinade ingredients. Set aside.
Step 2Make the yogurt sauce: whisk all ingredients together in a small bowl. Use immediately or store in an airtight container in the fridge until you’re ready to use.
Step 3Make the skewers: Place zucchini pieces, portobello mushrooms, and red pepper pieces in a large mixing bowl. Drizzle with 2/3 of the za’atar marinade and toss to combine. Set aside while you prep the barramundi.
Step 4Pat the barramundi with paper towels until it is very dry. Use a very sharp knife to cut barramundi into 1-inch cubes. Keep the pieces as consistent as you can, and make sure they’re thick enough to hold onto the skewer as you grill them.
Step 5Place barramundi pieces in a medium bowl. Pour remaining za’atar mixture over barramundi and toss to combine.
Step 6Thread veggies and barramundi onto your skewers, being careful to thread the skewers through the thickest parts of the fish and veggies to help everything stay in place. If you have a longer, thinner piece of fish, you can fold it over on itself before adding it to the skewer to help it hold on. See recipe notes for additional best practices.
Step 7When grill pan is hot, use a pastry brush or a paper towel to brush the canola oil over your grill grates to help prevent sticking.
Step 8Place skewers on the hot grill and cook for 6-10 minutes, turning once or twice, until veggies are slightly charred and barramundi is bright white and cooked through. Smaller barramundi pieces may start to flake once they’re cooked-you may want to use a spatula to lift skewers off the grill to prevent any pieces from falling off.
Step 9Garnish cooked skewers with fresh parsley (optional) and serve immediately with lemon wedges and yogurt sauce (recipe below).
NotesTo help prevent barramundi from flaking or falling off of your skewers, make sure to follow these best practices: Heat grill until it is very hot before placing skewers down; be sure to oil your grill pan or grill grates with canola oil as instructed; avoid turning the skewers too often; keep a spatula on hand to lift skewers off the grill in case you notice anything sticking to the grill grates; cut barramundi into large pieces and thread the skewers through the thickest part of the fish.
We used metal skewers for this recipe. If you are using wooden skewers, you may want to soak them for 20-30 minutes before using to prevent the wood from burning on the grill.
If you like, use two skewers per kebab to prevent skewers from rolling around on the grill.
Use any veggies you have on hand for this recipe. Red onion, squash, radishes, and other bell peppers are all great additions.
If you like, grill the whole barramundi fillets separately and serve alongside veggie-only skewers.
Adjust the marinade to suit your palate-use less za’atar for a milder flavor, add more lemon juice, or add fresh herbs for a brighter flavor.