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Grilled Za'atar Barramundi & Vegetable Skewers

This Grilled Za’atar Barramundi & Veggie Skewers made of meaty barramundi, zucchini, mushrooms, and more will be a big hit at your next BBQ. An unexpected yet delicious appetizer or entree.

Prep Time

    •    Prep time: 15 minutes
    •    Cook time: 15 minutes
    •    Yield: Serves 2


For the Marinade:

    •    3 tbsps olive oil
    •    3 tbsps za'atar seasoning
    •    2 tbsps lemon juice
    •    1 clove garlic
    •    Salt and pepper to taste

For the Skewers:

    •    approximately 2 (12 oz) skinless barramundi fillets
1 large zucchini, halved and cut into 1-inch pieces
10 oz baby portobello mushrooms
1 large red pepper, seeds removed and cut into one inch pieces
    •    1 tbsp canola oil
    •    1 lemon, cut into wedges
fresh parsley for garnish (optional)

For the Yogurt Sauce:

    •    2/3 cup plain Greek Yogurt
    •    2 tbsps lemon juice
    •    salt and pepper
    •    1 tbsp fresh chopped dill
    •    1 tbsp fresh chopped parsley


  1. Make the marinade: In a small bowl, whisk together all marinade ingredients. Set aside.

  2. Make the yogurt sauce: whisk all ingredients together in a small bowl. Use immediately or store in an airtight container in the fridge until you’re ready to use.

  3. Make the skewers: Place zucchini pieces, portobello mushrooms, and red pepper pieces in a large mixing bowl. Drizzle with 2/3 of the za’atar marinade and toss to combine. Set aside while you prep the barramundi.

  4. Pat the barramundi with paper towels until it is very dry. Use a very sharp knife to cut barramundi into 1-inch cubes. Keep the pieces as consistent as you can, and make sure they’re thick enough to hold onto the skewer as you grill them.

  5. Place barramundi pieces in a medium bowl. Pour remaining za’atar mixture over barramundi and toss to combine.

  6. Thread veggies and barramundi onto your skewers, being careful to thread the skewers through the thickest parts of the fish and veggies to help everything stay in place. If you have a longer, thinner piece of fish, you can fold it over on itself before adding it to the skewer to help it hold on. See recipe notes for additional best practices.

  7. When grill pan is hot, use a pastry brush or a paper towel to brush the canola oil over your grill grates to help prevent sticking.

  8. Place skewers on the hot grill and cook for 6-10 minutes, turning once or twice, until veggies are slightly charred and barramundi is bright white and cooked through. Smaller barramundi pieces may start to flake once they’re cooked-you may want to use a spatula to lift skewers off the grill to prevent any pieces from falling off.

  9. Garnish cooked skewers with fresh parsley (optional) and serve immediately with lemon wedges and yogurt sauce (recipe below).


    •    To help prevent barramundi from flaking or falling off of your skewers, make sure to follow these best practices: Heat grill until it is very hot before placing skewers down; be sure to oil your grill pan or grill grates with canola oil as instructed; avoid turning the skewers too often; keep a spatula on hand to lift skewers off the grill in case you notice anything sticking to the grill grates; cut barramundi into large pieces and thread the skewers through the thickest part of the fish.

    •    We used metal skewers for this recipe. If you are using wooden skewers, you may want to soak them for 20-30 minutes before using to prevent the wood from burning on the grill.

    •    If you like, use two skewers per kebab to prevent skewers from rolling around on the grill.

    •    Use any veggies you have on hand for this recipe. Red onion, squash, radishes, and other bell peppers are all great additions.

    •    If you like, grill the whole barramundi fillets separately and serve alongside veggie-only skewers.

    •    Adjust the marinade to suit your palate-use less za’atar for a milder flavor, add more lemon juice, or add fresh herbs for a brighter flavor.

This great family recipe is thanks to The-Better-Fish Recipes at


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