Fish and Chips KebabsJump to Recipe
Happy Memorial Day Weekend everybody! I hope everyone has some fun plans with friends and family! I wanted to post a grilling recipe for the weekend since it’s a big grilling weekend, but I wanted to post something a bit different than the normal burger/hot dogs so I came up with these fun Fish and Chips Kebabs!
These have really fun flavors but don’t have many ingredients. The potato method may look intimidating, but I swear it’s easy. Once you try one you’ll say, “Oh. This is easy!” They grill up great as well and are kind of a showstopper to serve to guests.
As far as the fish goes, any good grilling fish will work here. You want something on the sturdier end so it holds up to the heat and stays together. I used cod for this particular version and it was borderline. It tasted great and had that classic fish and chips texture, but was tough to handle on the grill. Salmon or swordfish would be an easier grilling fish, for sure.
Whatever fish you choose, kebab it up with loads of lemon and grill it up! Serve with cold beers and you’re all set!
These fast-to-make kebabs are a great way to kick off grilling season (or just keep it rolling). Easy to toss on the grill and so fun. The potatoes alone are worth trying!
- To prep grill, heat it so there is a direct heat area and an indirect heat area. If you’re using gas, usually I’ll turn two zones to medium-high heat and one zone to very low heat.
- To prep fish, cube into about 1-inch cubes and toss with olive oil, lemon pepper, and salt. Then skewer onto soaked wooden skewers alternating with thin lemon slices.
- To prep potatoes, skewer potatoes onto metal skewers and use a paring knife to cut around the potatoes in a spiral cut. It’s okay if you cut through them but try to keep the slices fairly uniform and thin. Then drizzle potatoes with olive oil, chili powder, cumin, and salt.
- To start grilling, add the potatoes to the direct heat area and grill for about 10 minutes, turning every few minutes, until potatoes take on some color and char. Then move the potatoes to the indirect heat area. They will need to continue to grill for another 20 minutes turning once or twice to keep from burning.
- To grill the fish, make sure your grill is very clean and preheated well. Then rub the grill grates with some canola oil to keep the fish from sticking. Add the skewers and grill for about 3 minutes per side. They will cook quickly! Try not to fuss with them too much while they cook or they will fall apart. Just turn them once.
- Ideally the fish and potatoes will finish grilling at about the same time. Serve a skewer of fish with a skewer of spiraled potato with tartar sauce on the side!
Fish and Chips Kebabs
The first time I tried this recipe I used butter on the fish and it was a bad idea. It just solidified on the cold fish and didn’t really work as a good grilling fat. So use olive oil or even canola oil would be better. Keep the seasonings simple so the fish doesn’t get overpowered. I like a little lemon pepper or old bay.
Then skewer up the fish with thin lemon slices and it’s ready for the grill!
For the potatoes, it helps to have metal skewers since they will be on the grill for 30 minutes or so. Use a paring knife to spiral them. This is not only fun, but it actually makes them cook evenly and quickly. Much faster than if you just stick a potato on the grill!
Start the potatoes over direct heat and then move them to indirect heat after 10 minutes or so. They will need 30 minutes most likely to cook through. Crispy bits are good, but the actual potato pieces should be really tender.
The fish is the exact opposite. Grill it hot for a few minutes per side and try not to fuss with it! If you turn it more than once it’ll probably fall apart. You could wrap it in foil if you have concerns about it sticking. I kind of just go for it and clean my grates and oil them heavily. It generally works okay.
Meanwhile, I mixed up a batch of homemade tartar sauce which goes well with both the fish and the potatoes!
When all is off the grill, these fish and chips kebabs are much more impressive looking than they are to make!
Happy Memorial Day weekend all!
Hello! My name is Nick Evans and I write and manage Macheesmo. I started Macheesmo 11 years ago when I was just learning my way around the kitchen. I love to cook and love everything food-related, but I have no formal training. These days I focus on fast, accessible recipes with the occasional “reach” recipe!
I’ve posted almost 2,000 recipes on Macheesmo. For each one, I do my best to give full explanations of what I did and tips on what I’d do differently next time. I’ll bring up the tricky parts and the easy parts.
I hope you can find something and cook something!