Ingredients
1 1/2 pounds halibut fillet, cut into 1.5-inch cubes
8 slices pancetta, thinly sliced
1 small loaf crusty bread (like ciabatta), cut into cubes
1/4 cup olive oil, plus extra for brushing
1 tablespoon lemon zest
2 tablespoons lemon juice
1 tablespoon fresh thyme leaves (or rosemary)
Salt and black pepper, to taste
Wooden or metal skewers (if using wooden, soak in water for 30 minutes)
Lemon wedges, for serving
Instructions
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Marinate the Halibut:
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In a bowl, whisk together olive oil, lemon zest, lemon juice, thyme, salt, and pepper.
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Add halibut cubes and toss gently to coat. Marinate in the refrigerator for 20–30 minutes.
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Prepare the Skewers:
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Thread halibut cubes onto skewers, alternating with pancetta slices (folded) and bread cubes.
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Brush bread lightly with olive oil to help crisp when grilled.
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Grill the Kebabs:
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Preheat grill to medium-high heat and oil the grates.
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Grill kebabs for about 2–3 minutes per side, turning until fish is opaque and firm, bread is golden, and pancetta is crisp.
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Serve:
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Remove from grill and serve warm with lemon wedges on the side.
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