Adobo Marinated Fish Kebabs

How to make Adobo Marinated Fish Kebabs.

Ingredients: Serves 4

  • 1 pound boneless monkfish
  • 3 cloves garlic, minced
  • 1 teaspoon sweet paprika
  • ¼ teaspoon smoked hot paprika
  • 1 teaspoon oregano
  • 1 tablespoon finely chopped parsley
  • Pinch of cumin seeds
  • ½ teaspoon salt
  • 2 tablespoons olive oil + more for vegetables and grill pan
  • 1 teaspoon Sherry vinegar
  • 1 teaspoon water
  • Green bell pepper
  • Onion
  • Cherry tomatoes
  • Coarse salt
  • Lemon slices, to serve
  • 6-inch bamboo skewers


  1. Soak the skewers in water.
  2. Cut the monkfish into 1 ¼ -inch cubes and place them in a bowl.
  3. In a small bowl, combine the garlic, two kinds of pimentón, oregano, parsley, cumin, salt, 2 tablespoons of oil, vinegar and water.
  4. Mix well and pour over the fish.
  5. Stir to coat all of the pieces of fish.
  6. Allow to stand at room temperature for 15 minutes (or cover and refrigerate for up to an hour).
  7. Cut the pepper and onion into 1 ½-inch pieces.
  8. Cut the cherry tomatoes in half.
  9. Combine them in a bowl and sprinkle with a little oil.
  10. Mix to coat the vegetables.
  11. Drain the soaked skewers and wipe them dry.
  12. Thread one skewer with one cube of fish.
  13. Thread remaining skewers alternating with halves of tomato, cubes of fish, slices of pepper, and pieces of onion.
  14. Heat a flat grill pan, brush it lightly with oil and sprinkle with coarse salt.
  15. Lay the fish kebabs on the grill.
  16. Moderate the heat so they don’t scorch.
  17. Grill about 2 minutes on each side.
  18. Remove the skewer with one cube of fish and check it for doneness.
  19. The fish should be opaque in the center and flake easily.
  20. Serve the kebabs hot or room temperature with lemon slices.
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