Grilled Za’atar Barramundi & Vegetable Skewers

Cook time:
Serves 2 Ingredients: 3 tablespoons - olive oil, 3 tablespoons - za'atar seasoning, 2 tablespoons - lemon juice, 1 - clove garlic, Salt and pepper to taste, approximately 2 - (12 oz) skinless barramundi fillets, 1 - large zucchini, halved and cut into 1-inch pieces, 10 oz - baby portobello mushrooms, 1 - large red pepper, seeds removed and cut into one inch pieces, 1 tablespoon - canola oil, 1 - lemon, cut into wedges, fresh parsley for garnish (optional), 2/3 cup - plain Greek Yogurt, 2 tablespoons - lemon juice, salt and pepper, 1 tablespoon - fresh chopped dill, 1 tablespoon - fresh chopped parsley,
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Grilled Za'atar Barramundi
& Vegetable Skewers

  • 15m prep
  • 15m cook
  • Serves 2
    Fans & Friends

  • Pairs with Cold Beer

  • Perfect for BBQs

  • Perfect for Families


3 tablespoons olive oil
3 tablespoons za'atar
2 tablespoons lemon juice
1 garlic clove
2 skinless The Better Fish® Barramundi Skinless Fillets
1 courgette
large, halved and cut into 1-inch pieces
10 oz cremini mushrooms
1 red capsicum
large, seeds removed and cut into one inch pieces
1 tablespoon rapeseed oil
1 lemon
cut into wedges
for garnish, optional
0.667 cup greek yogurt
2 tablespoons lemon juice
1 tablespoon dill
fresh chopped
1 tablespoon parsley
fresh, chopped

Nutrition per serving

Calories 603.16kcal 30%
Fat 38.05 54%
Carbs 20.98 8%
Sugars 11.81 13%
Protein 46.88 94%
Sodium 898.54mg 45%
Fiber 8.53 30%

* Percent Daily Values based on a 2,000 calorie diet. View all nutrients

Nutrition per serving

Amount per serving

Calories 603.16kcal 30%
Fat 38.05 54%
Saturated Fat 6.8 34%
Trans Fat 0.03 3%
Monounsaturated Fat 21.36 2136%
Polyunsaturated Fat 4.93 493%
Carbs 20.98 8%
Fiber 8.53 30%
Sugars 11.81 13%
Protein 46.88 94%
Cholesterol 93.71mg 31%
Sodium 898.54mg 45%
Calcium 123.82mg 15%
Magnesium 51.31mg 14%

% Daily Value*

Potassium 1575.43mg 45%
Iron 1.9mg 14%
Zinc 1.63mg 16%
Phosphorus 275.6mg 39%
Vitamin A 676.74mkg 85%
Thiamin B1 0.23mg 21%
Riboflavin B2 0.91mg 65%
Niacin B3 6.37mg 40%
Vitamin B6 0.58mg 41%
Folic Acid B9 88.08mkg 44%
Vitamin B12 0.56mkg 22%
Vitamin C 121.05mg 151%
Vitamin D 15.56mkg 311%
Vitamin E 5.43mg 45%
Vitamin K 57.27mkg 76%

* Percent Daily Values based on a 2,000 calorie diet.

Health score

9.2 /10

Health score

Health Scores are calculated on a 1-10 scale based on nutrient density and USDA recommendations for a healthy diet. A higher Health Score means healthier food. The value based on impact of more than 28 nutrients, here are the main ones:

Nutrients with positive impact

Fiber 8.53   30% DV
Protein 46.88   94% DV
Calcium 123.82mg   15% DV
Magnesium 51.31mg   14% DV
Potassium 1575.43mg   45% DV
Iron 1.9mg   14% DV
Vitamin A 676.74mkg   85% DV
Vitamin C 121.05mg   151% DV

Nutrients with negative impact

Saturated Fat 6.8   34% DV
Trans Fat 0.03   3% DV
Carbs 20.98   8% DV
Sugars 11.81   13% DV
Cholesterol 93.71mg   31% DV
Sodium 898.54mg   45% DV

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 1
Make the marinade: In a small bowl, whisk together all marinade ingredients. Set aside.
Step 2
Make 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 3
Make 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 4
Pat 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 5
Place barramundi pieces in a medium bowl. Pour remaining za’atar mixture over barramundi and toss to combine.
Step 6
Thread 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 7
When 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 8
Place 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 9
Garnish cooked skewers with fresh parsley (optional) and serve immediately with lemon wedges and yogurt sauce (recipe below).
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Heat a tablespoon of butter and a tablespoon of olive oil in a large pan. Wait until the pan is hot and the butter has fully melted.