BBQ Fish Skewers (Shashlik)

Name: BBQ Fish Skewers (Shashlik)
Ingredients: 1 1/2-2 lbs firm fish filets or steaks (swordfish, tuna, salmon, or black cod), cut into cubes; 1/4 cup fresh lemon juice (juice of 2 lemons); 1 tsp salt (optional); 2 Tbsp Piquant Post Caspian Lemon Pepper blend; 1 Tbsp extra virgin olive oil; 2 Tbsp chopped fresh dill (optional); 1 large red onion, sliced into wedges for skewering; ~12-16 baby portobello or crimini mushrooms; 2 large jalapeño peppers, seeded and sliced into sections (optional, for spicy heat); wooden or metal BBQ skewers; extra lemon wedges for garnish (1 lemon)

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Try this Central Asian BBQ Fish Skewers (Shashlik) recipe to make lemon pepper fish kebabs. Cook a world of flavor with Piquant Post spices.

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Cooking tools:

Grill
Skewer
Oven
Refrigerator
Chef's knife
Cutting board
Mixing bowl
Baking pan
Aluminum foil
Measuring cup
Measuring spoon
Kitchen timer

Ingredients

1 1/2-2 lbs firm fish filets or steaks (swordfish, tuna, salmon, or black cod), cut into cubes
1/4 cup fresh lemon juice (juice of 2 lemons)
1 tsp salt (optional)
2 Tbsp Piquant Post Caspian Lemon Pepper blend
1 Tbsp extra virgin olive oil
2 Tbsp chopped fresh dill (optional)
1 large red onion, sliced into wedges for skewering
~12-16 baby portobello or crimini mushrooms
2 large jalapeño peppers, seeded and sliced into sections (optional, for spicy heat)
wooden or metal BBQ skewers
extra lemon wedges for garnish (1 lemon)