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Fish Kebab Recipe

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You can use the fish of your choice for this fish kebab recipe.

There are few things better than fresh seafood cooked in a tandoor or over a hot fire. This is a simple fish kebab recipe that you can cook in minutes. The most important part of getting it all right is to compliment the natural flavour and texture of the fish you are using with a light marinade. You don’t want to overpower a flavour that is already amazing.

In the instructions below, I will show you how to get it just right. I used lemon sole in this case but you could use any meaty fish such as cod, haddock, shark, turbot and halibut.

Sole Kebabs

Skewered grilled lemon sole and cooked over hot coals to perfection.

About this fish kebab recipe

Today I ventured down to my local fishmonger and came home with some freshly caught lemon sole fillets. The lemon sole were actually whole but I asked for them to be filleted for ease.

Knowing your fish is an important part of getting this recipe right. Although lemon sole is a meat fish, it is also quite flaky if overcooked, so I took this as a challenge to ensure even the most difficult fish varieties could be skewered and made into fish kebabs.

Try using a meatier fish like cod or halibut if you are at all concerned but I promise you will get fantastic results with lemon sole or any sole fish. You just need to watch it closely as it cooks.

Why you might want to try this fish kebab recipe with sole.

Grilled lemon sole is so delicate and nice it really doesn’t need a lot or any spice when cooked. So you do need to be careful with this recipe. The sole fish fillets taste amazing simply cooked in butter but the end result with the marinade below blew me away. 

It was so good! One of the advantages of cooking lemon sole is that many people are afraid to cook it because it can fall apart. Don’t be scared off! This is the perfect fish for this fish kebab recipe! 

Do you need a tandoor oven to make these fish kebabs?

No! I hadn’t fired mine up in a while so I decided to use it this time around. You could simply skewer the fish and cook over hot coals, turning regularly for a few minutes until nicely charred and cooked through.

Although a fish basket could be used to cook the sole, I like to cook this grilled lemon sole  on skewers, until just cooked through. You know you won’t overcook your fish as it will begin to fall apart into the flames if you do. Just keep a close eye on it as it cooks and you will love it.

What do you serve with this recipe?

Keep it simple! I like to serve these fish kebabs with a mild coriander chutney. You might also like to serve the kebabs over rice with a food side salad like kachumber.

Can you work ahead?

You can prepare the marinade ingredients a day or so ahead of cooking. That really isn’t necessary though as you can make the marinade in minutes.

You should not marinate the fish for longer than 20 minutes or the marinade will overpower the delicate flavour of the fish and it will fall apart more easily. 

How important is it to roast the spices for the marinade?

For best results, you want to roast and grind your own spices. This doesn’t only apply to this recipe! Roasting and grinding your own spice blends add more depth of flavour.

You could just use shop-bought spice powders but it just isn’t the same.

Top Tips for perfection.

  1. Preparation and Seasoning:
    • Start by patting the lemon sole fillets dry with paper towels to remove excess moisture. Moisture can prevent proper searing and result in a less crispy texture. Season the fillets with the marinade and allow to marinate for no more than 20 minutes. 
  2. Use only the Freshest Fish:
    • Whatever fish you decide to use for this fish kebab recipe, be sure it is the freshest you can find. I prefer to use a local fishmonger as I know that the fish is a fresh as it could be, often caught on the same day. Purchase whole fish and have it filleted if you like. The eyes of the fish should be clear and fresh looking.
  3. Watchful Grilling Time:
    • All fish needs to be watched carefully when cooked in a tandoor or over fire. Lemon sole cooks quickly, so it’s crucial to pay close attention to the grilling time. Overcooking can lead to dry and less flavorful fish and it might even fall apart. Aim for a slightly opaque and flaky texture. You can use a fork to gently lift the edge of the fillet to check for doneness. 

How do you cook the fish on a cooking grate?

You will get a similar if not the same flavour cooking the fish on a cooking grate instead of skewers. I guess the fish would no longer be called a kebab but that’s okay!

If you’re concerned about the fish sticking to the grill grates, you can grill it on top of lemon slices or on a piece of foil lightly brushed with oil. This adds a subtle citrus flavour and prevents the fillets from sticking.

Step by step photographs


Marinade for sole kebabs

The finished marinade

sole kebabs

Lightly cover the fish in the marinade and let sit for 15 minutes before skewering.

Sole kebabs

All ready!

Sole kebabs

I served mine with skewered new potatoes and a salad. Now just needs a good squeeze of lemon.

Have you tried this fish kebab recipe?

If you have, please give it a star rating in the recipe card below and leave a comment. I love receiving feedback and I’m sure other readers of my blog would like to hear what you have to say. Thank you.

Yield: 2 - 4

Fish Kebab Recipe

Fish Kebab Recipe
Prep Time 30 minutes
Cook Time 5 minutes
Total Time 35 minutes


  • 4 lemon sole fillets or the equivalent of another meaty fish, cut into bite sized pieces
  • 2 tablespoons light olive oil or rapeseed (canola) oil
  • 4 cloves garlic - smashed
  • 1 tsp cumin seeds (roasted for best results)
  • 1 tsp coriander seeds (roasted for best results)
  • 1 tsp smoked paprika or Kashmiri chilli powder (more or less to taste)
  • 1 tsp tandoori masala
  • Zest of one lime - grated
  • Juice of one lime
  • 1 tbsp melted butter or ghee
  • Salt and pepper to taste


  1. Place a skillet or pan over a medium heat and add the cumin seeds and coriander seeds. Roast the spices until warm to the touch and fragrant. Then allow to cool and pound into a powder in a pestle and mortar or grind using a small spice grinder. Add the oil, garlic, lime zest and lime juice and pound or grind into a paste.
  2. Cover the fish fillets with this marinade and allow to sit for up to 20 minutes.
  3. Skewer the fish and place in a roasting hot tandoor or over direct heat on your barbecue and cook for about 5 minutes. If cooking over coals, turn the skewers a couple of time so that the fish cooks and chars evenly.
  4. Just before removing from the tandoor or grill, baste the fish with the melted butter or ghee.
  5. Season with salt and pepper to taste. A good squeeze of lemon or lime won't hurt either.
  6. Serve hot as a light starter or main.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 443Total Fat: 30gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 20gCholesterol: 111mgSodium: 1848mgCarbohydrates: 12gFiber: 2gSugar: 5gProtein: 33g

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