Recipe for Souvlaki Psaro – Greek Style Marinated Fish Kebabs
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This recipe can use any kind of white fish you can find as long as it isn’t too flaky. Fish such as halibut and swordfish work best for these kebabs.
Souvlaki Psaro Ingredients:
- 1 recipe ladolemono
- 2 cloves garlic, minced
- 1/2 teaspoon Greek oregano
- 1 1/2 pounds thick white fish cut into 1 1/2 inch cubes
- 8 kebab sticks, soaked in water for 20 minutes
- 4 medium bell peppers (red and/or green), washed, seeded and cut into 1 1/2 inch pieces
- Greek olive oil, to brush the grill
- Lemon wedges, to garnish
Pour the ladolemono into a large bowl and stir in the fish. Cover the bowl with plastic wrap and set in the refrigerator for one hour to marinate.
Preheat the grill by first brushing it with olive oil. Then, you’ll want to preheat it. If using gas, set the grill to medium. If using charcoal, prepare the coals so they are hot.
While grill is heating up, prepare the kebabs. Start by skewering 1 piece of fish, and then 1 piece of pepper. Continue alternating until each skewer is filled. Each skewer should have 5 pieces of fish and 5 pieces of pepper. Place each skewer on the grill and cook each for a total of eight minutes. Turn each skewer 1/4 turn every 2 minutes until all sides are cooked evenly. Squeeze each skewer with additional lemon juice just before serving.
This post was written by GreekBoston.com