Nothing says summer like a grilled kebab! This special curried kebab is bursting with flavor and will be an easy favorite for even the pickiest eaters.
Curried Pacific Cod Kebabs
Ingredients
- 1 lb Popsie’s wild caught Alaska cod portions, cut into thick strips
- 12 cherry tomatoes
- ½ red onion, cut into wedges
- 1 tablespoon curry powder
- ½ tablespoon onion powder
- 1 tablespoon kosher salt
- A few turns fresh ground black pepper
- 1 tablespoon olive oil
Directions
Make and grill kebabs
- Thread fish, tomatoes and onion onto skewers. Mix spices, salt and olive oil to make a thick paste. Slather over fish and vegetables. Grill over medium heat until tomatoes blister and fish is cooked through, approximately 5-7 minutes. Cover the grill to avoid turning as much as possible. (Can be broiled as well!)
- Serve with dressed greens, as desired.
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