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Κεμπάπ Λαβράκι Στη Σχάρα Με Σκορδαλιά & Ψητή Φέτα

Grilled Sea Bass Kebabs with Skordalia and Grilled Feta

Degree of difficulty


Preparation time

180 minutes

Cooking Time

30 minutes




Kebab Marinade:

  • 500 gr sea bass, cut into 5 cm cubes
  • 1 tablespoon garlic, minced
  • 2 tablespoons lemon juice
  • 1 teaspoon oregano
  • 1 teaspoon dill
  • 1 teaspoon lemon zest
  • ¼ cup olive oil
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • ¼ teaspoon red pepper flakes (optional)

Skordalia Sauce:

  • ½ 230 gr. red potatoes, peeled and cut into 1.5 Cm cubes
  • 2 ½ teaspoons salt, divided
  • 12 cloves garlic
  • 3 tablespoons red wine vinegar
  • 1 teaspoon lemon juice
  • 3 tablespoons olive oil


  • 1 cup heirloom cherry tomatoes
  • 1 medium zucchini, cut into 1.5 cm rounds
  • red onion, cut into 2.5 Cm pieces
  • 4 skewers


  • lemon
  • dill

Grilled Feta:

  • 170 gr. feta brick
  • 2 tablespoons olive oil
  • ½ teaspoon oregano
  • ¼ teaspoon red pepper flakes
  • lemon wedges


Skordalia Directions:

  1. In a small saucepan, cover potatoes with cold water. Bring to a boil and add 2 teaspoons of salt.
  2. Boil until tender, about 10 minutes. Drain potatoes and reserve ¼ cup of the water.
  3. In a food processor, add garlic and remaining salt. Pulse for 1 minute. Add the vinegar, lemon juice, cooked potatoes, and turn on the food processor. Slowly add the olive oil until the mixture is smooth. Add reserved water to thin as needed.
Skewer Directions:

  1. Combine garlic, lemon juice, herbs, lemon zest, olive oil, salt and pepper in a Ziploc bag or shallow dish. Toss the sea bass in marinade and refrigerate for 1-2 hours.
  2. While the fish is marinating, prepare the Skordalia sauce.
  3. Preheat the grill over medium heat for 10 minutes. Add the Rectangular Cast Iron Griddle and heat for 5 minutes.
  4. While the grill is heating, prepare the skewers.
  5. Remove fish from the marinade to a paper towel lined plate. Discard marinade.
  6. Add red onion, fish, tomato, and zucchini to the skewers and sprinkle with salt.
  7. Oil the grill topper and add the kebabs for 3-4 minutes per side, until the fish is just cooked through and the veggies are slightly charred. Move to a platter.
  8. While the fish is cooking, add olive oil and feta to a 16.51 Cm Heat-Treated Cast Iron Skillet and sprinkle with oregano and red pepper flakes. Place the skillet inside the grill and close the lid. Cook for 6-8 minutes. Remove from heat and squeeze lemon.
  9. Serve kebabs over a smear of Skordalia sauce and a side of grilled feta.
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