I love using the grill during the summer, and this is a nice, light dinner option for seafood lovers. This marinade is the same one as in my Greek Orzo recipe, so plan ahead and make these in the same week!
1/2 cup olive oil
1/4 cup fresh lemon juice
2 cloves garlic, pressed through a garlic press
1 tsp dried oregano
1/2 tsp black pepper
4 (1" thick) halibut steaks, skin removed, each cut into 6 equal pieces
24 medium-large shrimp, peeled and deveined
12 plum tomatoes, halved lengthwise
4 green peppers, stemmed, seeded and quartered
2 lemons, sliced thick, then slices halved
24 bay leaves
2 Tbsp chopped flat leaf parsley
Preheat the broiler, or set a grill over medium-high heat.
Combine the first 5 ingredients in a large bowl. Add the halibut pieces and the shrimp to the bowl, toss gently, and marinate in the refrigerator for 1 hour.
Thread the fish, shrimp, and vegetables onto 6 skewers in the following order: green pepper, tomato, lemon slice, bay leaf, halibut, and shrimp. Repeat 3 times, adding an additional lemon slice and pepper quarter to the end of each skewer.
Grill or broil, brushing lightly with the marinade, until the fish and shrimp are cooked through—flipping once, about 6–8 minutes per side. Remove the kebabs from the grill, sprinkle with parsley, and serve with additional lemon slices as a garnish, if desired.
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