Eid Celebration Fish and Herb Skewers

Name: Eid Celebration Fish and Herb Skewers
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Yield: 4 servings
Cuisine: Moroccan
Ingredients: 1½ lb (680 g) white fish fillets (halibut, cod, or sea bass), skin removed, cut into 1½-inch (4 cm) cubes; 1 cup (30 g) fresh cilantro, lightly packed, leaves only, roughly chopped; ¾ cup (20 g) fresh flat-leaf parsley, lightly packed, leaves only, roughly chopped; 1 whole preserved lemon, rinsed, flesh discarded, rind finely minced; 1½ tsp (3 g) ground cumin, toasted (see step 1); 4 tbsp (60 ml) extra-virgin olive oil; 2 clove garlic clove, minced, minced; 2 tbsp (30 ml) fresh lemon juice; to taste sea salt; to taste freshly ground black pepper; ½ tsp (1 g) smoked paprika (optional); ¼ cup (6 g) fresh mint leaves, leaves only, roughly chopped (optional)

From the MyKitchenBank Kitchen

Vibrant grilled white fish skewers studded with fresh cilantro and fragrant herbs, infused with warm cumin and bright preserved lemon. A festive Moroccan-inspired dish that's perfect for holiday gatherings, ready in under 45 minutes from start to table.

Prep: 20 min
Cook: 12 min
Wait: 10 min
Total: 42 min
Makes: 8 skewers (2 per person)

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Ingredients

4 servings

1½ lb (680 g) white fish fillets (halibut, cod, or sea bass), skin removed, cut into 1½-inch (4 cm) cubes
1 cup (30 g) fresh cilantro, lightly packed, leaves only, roughly chopped
¾ cup (20 g) fresh flat-leaf parsley, lightly packed, leaves only, roughly chopped
1 whole preserved lemon, rinsed, flesh discarded, rind finely minced
1½ tsp (3 g) ground cumin, toasted (see step 1)
4 tbsp (60 ml) extra-virgin olive oil
2 clove garlic clove, minced, minced
2 tbsp (30 ml) fresh lemon juice
to taste sea salt
to taste freshly ground black pepper
½ tsp (1 g) smoked paprika (optional)
¼ cup (6 g) fresh mint leaves, leaves only, roughly chopped (optional)

Equipment (6)

8 wooden skewers (10-inch / 25 cm), soaked
Sharp knife for cutting fish and herbs
Cutting board
Small bowl for marinade
Grill or grill pan
Instant-read thermometer

Steps

Before you start

Soak 8 wooden skewers (10-inch) in cold water for 30 minutes to prevent burning
Pat fish dry and cut into 1½-inch (4 cm) cubes
Have all herbs prepped and ready to assemble
Preheat grill to medium-high heat (about 400°F / 200°C) 10 minutes before cooking

1
Toast cumin, make marinade
- In a dry small skillet over medium heat, toast the ground cumin for 1–2 minutes, stirring constantly, until fragrant.
- Transfer to a small bowl and add the olive oil, minced garlic, lemon juice, minced preserved lemon rind, salt, and black pepper.
- Stir to combine.
- This is your herb and lemon marinade base.
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Ready when: Cumin is fragrant and slightly darkened
Tip: Toast the cumin first—it blooms the spice and prevents a raw, dusty flavor in the final dish
2
Season fish and marinate
- Place the cubed fish in a medium bowl.
- Pour half the marinade over the fish (reserve the other half for drizzling at the end).
- Add the chopped cilantro, parsley, and mint if using.
- Season with a pinch more salt and pepper.
- Gently toss to coat, being careful not to break the fish.
- Let sit for 5–10 minutes while you prepare the skewers.
- Do not over-marinate, as the acid will begin to cook the delicate fish.
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Ready when: Fish is evenly coated with herbs and marinade
Tip: Don't overwork the delicate fish—fold gently so the cubes stay intact and cook evenly
3
Assemble skewers
- Thread the marinated fish cubes alternately with any loose cilantro and parsley leaves onto each soaked wooden skewer, pushing pieces close together but not so tightly they won't cook through.
- You'll have about 4–5 fish cubes per skewer.
- Leave ½-inch (1 cm) clearance on each end to prevent charring.
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Ready when: Skewers are evenly loaded and ready to cook
Tip: If fish pieces are breaking, your pieces were cut too small. Larger cubes (closer to 1¾ inches) are more forgiving
4
Grill skewersOven 400°F / 205°C
- Place skewers on a medium-high grill (about 400°F / 200°C) or grill pan, leaving ½-inch (1 cm) space between them.
- Cook for 5–6 minutes on the first side without moving.
- Carefully flip and cook another 5–6 minutes on the second side until the fish is opaque, flakes easily with a fork, and reaches 145°F (63°C) internally.
- The surface should have light char marks.
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Ready when: Fish is opaque throughout, registers 145°F (63°C) internally, and flakes gently with a fork
Tip: Resist the urge to move the skewers—letting them sit builds a flavorful char and keeps them from sticking
5
Rest and serve
- Transfer skewers to a warm plate and let rest for 2 minutes.
- Drizzle with the reserved herb and lemon marinade and a pinch of smoked paprika if desired.
- Serve immediately while hot, with lemon wedges, warm flatbread, and a simple tomato and cucumber salad on the side.
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Ready when: Skewers are hot and glistening with reserved marinade
Tip: The reserved marinade adds a fresh, vibrant finishing touch that brings out the Moroccan flavors without overpowering the delicate fish

Good to know

Tips

Soak wooden skewers for a full 30 minutes—even 15 minutes isn't enough to prevent burning on a hot grill
Pat the fish dry before cubing: any excess moisture will steam the fish instead of allowing it to develop a flavorful crust
Keep your grill grates clean and lightly oiled so the fish doesn't stick; use a paper towel dipped in oil to wipe them right before cooking
Don't flip the skewers more than once—each flip breaks the crust and lets moisture escape, making the fish dry

Storage & reheating

Leftovers keep for up to 1 day in an airtight container in the refrigerator. Reheat gently on a covered grill or skillet over medium heat for 2–3 minutes until warmed through. Fish is best served fresh, but cold leftovers are excellent in salads or with couscous.

Substitutions

white fish fillets (halibut, cod, or sea bass), skin removed → swordfish, mahi-mahi, or firm salmon steaks cut into 1½-inch cubes. Choose firm, white-fleshed fish that won't fall apart on the grill. Oily fish like salmon work well but cook slightly faster (5–6 minutes total)
preserved lemon → finely grated zest of 2 lemons plus 2 tbsp fresh lemon juice, combined with ½ tsp sea salt. Preserved lemon adds a unique tangy depth, but fresh lemon zest with salt mimics the effect. You lose some of the distinctive fermented flavor, though
fresh cilantro, lightly packed → additional flat-leaf parsley or dill. Use whichever herb you prefer, though cilantro's bright, citrusy character is essential to the Moroccan profile. Mint can also replace it entirely for a different but complementary flavor
ground cumin → ground coriander or a blend of ¾ tsp cumin + ¾ tsp ground ginger. Cumin is the signature spice here, but ground coriander adds an earthy warmth. Adding ginger brings heat and complexity