Mahi-Mahi Kebabs






Culinary Tools: Chef’s Knife, Filet Knife, 2-quart Mixing Bowl, Porcelain Enameled Cast Iron Double Griddle, 4 Kebab Skewers

Kebab Ingredients:


  • 1 cup red onion, cut into 1” cubes
  • 1 cup green zucchini, cut into 1” cubes
  • 1 cup yellow peppers, cut into 1” slices
  • 1 cup whole cherry tomatoes
  • 1 cup Portobella mushrooms, cut into 1” cubes
  • ¾ pound Mahi-Mahi, cut into 2” cubes

Dressing Ingredients:


  • 1 tablespoon fresno peppers, chopped
  • 1 tablespoon garlic, chopped
  • 1 tablespoon cilantro, chopped
  • ¼ cup olive oil
  • 1 lime freshly squeezed]



Using the Chef’s Knife, cut all vegetables according to the instructions on the ingredients list.  With the Filet Knife, slice Mahi-Mahi into 2” thick cubes.  Insert sequences of vegetables and Mahi-Mahi in the skewers; season with salt and pepper to taste.

In the 2-quart Mixing Bowl combine all ingredients for sauce; mix well and set aside.  Preheat the Porcelain Double Griddle at medium-high heat for 3 minutes.  Place kebabs on the griddle; using a basting brush, coat each kebab with some of the sauce.  Cook each side for 3 minutes or until desired doneness.  Serve with remaining sauce over top.