These fish kebabs from Sababa, coated in a chimichurri-esque mixture, work best with the thickest, firmest fish you can find. 

Do your best to thread everything on the skewers in a way that makes them sit evenly on the grill—this helps develop a nice char on the fish and vegetables. 

This recipe makes 8-10 skewers.

Ingredients:

1 cup packed parsley leaves
1 cup packed cilantro leaves
½ cup packed tender mint leaves
1 tablespoon fresh za’atar or oregano leaves
2 scallions (white and green parts), coarsely chopped
3 garlic cloves, smashed
1 small shallot, quartered
1 small jalapeño, seeded and finely chopped
½ cup extra-virgin olive oil
2 tablespoons freshly squeezed lemon juice
1 teaspoon finely grated lemon zest
½ teaspoon kosher salt
3 medium tomatoes, each cut into 8 wedges
1 jumbo or 2 medium red onions, cut into 1-inch chunks
1½ pounds thick, firm, center-cut skinless white fish fillets, cut into 1-inch chunks

Instructions:

In the bowl of a food processor, pulse parsley, cilantro, mint, za’atar, scallions, garlic, and shallot until finely minced but not pasty and liquidy, 20 to 25 pulses. Add the jalapeño, olive oil, lemon juice, lemon zest, and salt; pulse 5 more times. Divide the mixture in half. 

Create 8 to 10 skewers by threading tomatoes, onions, and fish on the skewers in any order you like. Arrange
the skewers on a rimmed baking sheet and brush them with half the herb mixture. 

Clean, lightly grease, and preheat a grill (or a flat griddle or grill pan, to allow the skewers to lie flat) over
medium-high heat. 

Working in batches if using a grill pan but all at once if on a grill, grill the skewers, turning once, until the fish is cooked through, 3 to 4 minutes per side. Serve the kebabs with the remaining green sauce.