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Schug Fish Kebobs

schug fish kabobs

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. 

  • Duration
  • Cook Time
  • Prep Time
  • 4Servings


  • 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


1. Place fish, schug, oil, salt and sugar in a resealable bag or covered container and marinate for 1 hour.

2. Skewer fish on kebob sticks alternating with a shishito pepper.

3. Cook on hot grill for 6 minutes per side.

ALTERNATIVE TO GRILLING: Cook under broiler for 7 minutes per side.