Marlin Kefta Kabobs with Tzatziki Sauce

* This is our take on the greek style lamb kabobs. We use marlin instead of the lamb for a great low fat option. Serve these with tzatziki sauce on pita bread and you will be amazed at the taste and ease of preparation. We like it with a Tabbouleh Salad on the side for a cool summer dinner.
* Both sauce and kabob mixture can be made a day ahead of time.


Kabob Mix:

* 2 pounds marlin, chopped
* 3/4 cup sweet onion, grated
* 6 tablespoons flat leaf parsley, chopped
* 2 tablespoons extra virgin olive oil
* 1 teaspoon kosher salt
* 1/2 teaspoon lemon zest
* 1/4 teaspoon ground cumin

* 1/4 teaspoon cinnamon
* 1/4 teaspoon black pepper

Tzatziki Sauce:

* 12 ounces plain Greek yogurt (Fage brand)
* 1 English cucumber (about 1lb.), peeled, halved, and seeded.
* 4 tablespoons fresh dill, chopped
* 1 tablespoon fresh garlic, minced
* 1 1/2 teaspoons kosher salt
* 1/4 teaspoon black pepper


Kabob Mix

Mix chopped marlin with onions, herbs and seasonings, knead until smooth and pasty. Oil your hands and divide the mix into 32 oval portions. .Press fish around skewers, squeezing firmly, two on each skewer. Cook over hot grill for 3 to 4 minutes, until done, turning over once. Be careful not to overcook as the fish cooks very quickly. Serve with pita bread and tzatziki sauce.

Tzatziki Sauce

Grate cucumber, place in strainer about 1 1/2 hours. Squeeze excess liquid from grated cucumber with paper towels, discard liquid.

Combine yogurt, cucumber, garlic, dill, salt and pepper. Mix well and refrigerate. Just before serving, stir in extra virgin olive oil.

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