This Middle Eastern-inspired spread highlights meaty kebabs with wild caught halibut rubbed with a simple mixture of olive oil and za’atar, a mild spice blend found in Middle Eastern markets or online. If you opt for grilling over the stovetop, just make sure to soak wooden skewers beforehand so they don’t burn. Other firm-fleshed fish such as our wild sustainable salmon would also work as a substitute.
How to Make Za'atar Halibut Kebabs with Creamy Green Harissa and Shepherd Salad
Grace Parisi
Culinary Director Grace Parisi is a cook, writer and cookbook author. Formerly the Senior Test Kitchen Editor at Food & Wine Magazine and Executive Food Director at TimeInc Books, her work has appeared in Cooking Light, Health, O Magazine, Epicurious, Fitness, Today, Serious Eats, Martha Stewart, and many more. She’s the author of more than 6 books, among them The Portlandia Cookbook and Get Saucy, which was nominated for a James Beard award for Best Single Subject Cookbook.