RecipesDinnerFishGluten FreeLow CarbMeatPescetarian

Schug Fish Kebobs

Name: Schug Fish Kebobs
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 2 pounds fish (such as Chilean sea bass or salmon, cut into two-inch chunks); ¼ cup red s'chug; 2 tablespoons extra virgin olive oil; 1 teaspoon kosher salt; 1 tablespoon sugar; Shishito peppers

Shifra Klein • Aug 5, 2018 (Updated: Aug 20, 2019)Comment Jump to Recipe

We love using s’chug, an Israeli hot pepper sauce, to marinate kebobs. Skewered fish with shishito peppers or vegetables of choice with this spiced up marinade is healthy perfection.

Schug Fish Kebobs

Prep Time 10

Cook Time 10

Total Time 20

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Servings

Ingredients

2 pounds fish such as Chilean sea bass or salmon, cut into two-inch chunks
¼ cup red s’chug
2 tablespoons extra virgin olive oil
1 teaspoon kosher salt
1 tablespoon sugar
Shishito peppers

Instructions

Place fish, schug, oil, salt and sugar in a resealable bag or covered container and marinate for 1 hour.
Skewer fish on kebob sticks alternating with a shishito pepper.
Cook on hot grill for 6 minutes per side.
ALTERNATIVE TO GRILLING: Cook under broiler for 7 minutes per side.

Category: RecipesDinner

Cuisine: Middle Eastern · Israeli

Holidays: Yom Haatzmaut

Diets: FishGluten FreeLow CarbMeatPescetarian

Styles: BBQ & Grill

About Shifra Klein

Shifra Klein is the former editor-in-chief at Joy of Kosher with Jamie Geller Magazine. She aims to reinvent the way you think about food. Shifra lives with her husband, two sons and daughter in New York.