Za'atar Halibut Kebabs with Creamy Green Harissa and Shepherd Salad

This Middle Eastern-inspired spread highlights meaty halibut kebabs 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 salmon would also work as a substitute.

In a medium bowl, combine the tomatoes, cucumbers, onions, olives, olive oil, lemon juice, salt, and pepper. Let the salad sit at room temperature for 1 hour. Add the feta before serving.

In the bowl of a food processor or blender, combine the yogurt, cilantro, parsley, jalapeño, scallions, salt, cumin, olive oil, and lemon juice and pulse until smooth.

Pat the halibut dry with paper towels. Carefully thread the halibut pieces onto wooden or metal skewers and drizzle with 1 tablespoon of olive oil. Season with the za’atar and salt on both sides.

Heat 2 tablespoons of olive oil in a large nonstick skillet over medium heat until shimmering. Add the halibut kebabs and cook until golden brown, without moving, about 2 minutes. Carefully flip the kebabs over and continue cooking the other side until cooked through, about 1 minute 30 seconds.

Serve the halibut kebabs with creamy green harissa, shepherd salad, and naan.

Alternate mushrooms and scallions with the halibut and cook over a gas or charcoal grill.

This recipe works exceptionally well as a single serving if ingredients are halved, but any leftovers can be tossed with orzo or couscous for a lunchtime salad.

This is an already lean dish — the full-fat yogurt adds a much needed richness. Using 2% would be OK, but resist the urge to use low-fat or fat-free. They’re too lean.