Herbed Fish Kebabs

OK, let’s clear up some semantic confusion, because a kebab is not always just a kebab. Shish kebab usually refers to marinated chunks of meat, skewered and grilled, while kebab is basically a burger by another name: ground meat, seasoned, sometimes skewered, sometimes not, then grilled. These are basically shish kebabs, but with fish, coated in a chimichurri-esque mixture. Use the thickest, firmest fish you can find, and do your best to thread everything on the skewers in a way that makes them sit evenly on the grill—this helps develop a nice char on the fish and vegetables.

Serves 4

Active Time: 20 minutes

Total Time: 40 minutes

1 cup packed parsley leaves and tender stems

1 cup packed cilantro leaves and tender stems

½ cup packed tender mint leaves

1 tablespoon fresh za’atar or oregano leaves

2 scallions (white and green parts), coarsely chopped

3 garlic cloves, smashed

1 small shallot, quartered

1 small jalapeño, seeded and finely chopped

½ cup extra-virgin olive oil

2 tablespoons freshly squeezed lemon juice

1 teaspoon finely grated lemon zest

½ teaspoon kosher salt

3 medium tomatoes, each cut into 8 wedges

1 jumbo or 2 medium red onions, cut into 1-inch chunks

1½ pounds thick, firm, center-cut skinless white fish fillets, such as halibut or mahimahi, cut into 1-inch chunks

In the bowl of a food processor, pulse the parsley, cilantro, mint, za’atar, scallions, garlic, and shallot until finely minced but not pasty and liquidy, 20 to 25 pulses. Add the jalapeño, olive oil, lemon juice, lemon zest, and salt and pulse 5 more times. Divide the mixture in half. Create 8 to 10 skewers by threading the tomatoes, onions, and fish on the skewers in any order you like. Arrange the skewers on a rimmed baking sheet and brush them with half the herb mixture. Clean, lightly grease, and preheat a grill (or a flat griddle or grill pan, to allow the skewers to lie flat) over medium-high heat. Working in batches if using a grill pan but all at once if on a grill, grill the skewers, turning once, until the fish is cooked through, 3 to 4 minutes per side. Serve the kebabs with the remaining green sauce.