Sydney Times


Our Favourite Seafood Skewer Recipes

Our Favourite Seafood Skewer Recipes

Cooking food skewered on a stick is a method dating back to the days of early hunters, using their spears to hold pieces of meat over their campfires.

Today, we generally call food cooked on skewers ‘kebabs’, which comes from the name of an Arabic dish consisting of pieces of fried meat. Skewered food has certainly been popular all over the Middle East since ancient times; Turkish shish kebab and Greek souvlaki readily come to mind when we think of skewered foods.

Many other cultures, however, also enjoy cooking small pieces of meat, poultry, or seafood on skewers. The French call it ‘en brochette’ (literally ‘on a spear’), while the Spanish make ‘pinchos’ (spikes). Japanese grilled foods, called ‘yaki’, are usually cooked on wooden skewers, with whole ‘yakitori’ restaurants dedicated solely to the method.

Cooking seafood on skewers is a great way to impart even flavour to seafood, and to make it fun to eat. We’ve pulled together five of our favourite seafood skewer recipes for you to enjoy, either pan-fried, or cooked out on the BBQ as spring rolls in!

Char-grilled Fish Kebabs

Recipe Here

These kebabs use a variety of different fish species, making them super versatile… You really have the freedom to use any species you’ve been curious to try, but ideally choose a firmer-fleshed fish like BonitoMackerelSwordfish or Ling, so it doesn’t fall apart on the stick. The garlic marinade in this recipe is great with all sorts of seafood – including fish fillets, prawns, octopus, and squid – so it’s a great one to have in your back pocket.

Skewered Garfish Rolls

Recipe Here

These attractive little scrolls are inspired by Japanese yakatori, and make a supremely elegant entrée. Garfish is a great species for this recipe due to its small, elongated fillets, but you can also use any small Whiting species as an alternative, or even Sardines if you like a stronger flavour profile!

Patagonian Toothfish Skewers with Wasabi Mayonnaise

Recipe Here

Patagonian Toothfish is an absolutely stunning species to eat, and is often compared to wagyu beef due to its complex and delicate mouthfeel. One tip for making this dish is not to marinate the fish for too long – Toothfish is so delicate that the lemon in the mixture will start to ‘cook’ the fish if left too long.

Satay Udang (Prawn Satay)

Recipe Here

Satay (or saté) is marinated skewered meat or seafood traditionally grilled over charcoal and often served with a spicy peanut sauce. It is said to have originated in Indonesia, but is now equally at home in Malaysia and Singapore and is commonly sold at street stalls in all three countries. ‘Udang’ is the Malay and Indonesian word for prawn and this style of satay is especially popular in Bali and Singapore… It’s not traditionally served with peanut sauce, but you could add it if you like.

Char-Grilled Salmon Kebabs & Vegetables with Lime Mayo

Recipe Here

Salmon works beautifully on kebabs, as its firm flesh holds together while being cooked, and its rich oils marry well with the high heat of being char-grilled. The Lime Mayonnaise adds a freshness to this dish, which is perfect served on a big platter for a barbecue or other casual gathering.

Click here for more delicious seafood recipe suggestions!

SSS Class Gift Certificates

We may not be able to host in-person classes right now, but you can still purchase a gift certificate for a future class! These make the perfect gift for any seafood or cooking enthusiast.

Learn how to make dishes like Singaporean Chilli Crab, Seafood BBQ, Sushi and Sashimi, or Spanish Tapas – with our quintessential three-step process: watch, cook, eat!

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Sydney Seafood School

First Floor, Waterfront Arcade
Sydney Fish Market, Bank St

Pyrmont, NSW 2009


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