Seafood kebabs are just as popular as beef or chicken options, but only when it comes to firm marine proteins like scallops, shrimp, monkfish, or swordfish. These can withstand the heat of a grill and are not susceptible to drying out and falling off the skewers. That's why you'll rarely see delicate fish like tilapia or flounder on a kebab menu. Taste of Home goes in-depth about firm versus softer types of fish, as well as their flavors. So in regard to kebabs, firmer fish like snapper, grouper, salmon, Chilean sea bass, and tuna would all be excellent choices, while walleye, trout, and catfish would be options to pass on.
While the latter choices aren't best for kebabs, you can still grill them using a foil packet, via Dish on Fish. This will make the fish cook more evenly and help to heighten the moisture levels, as noted by City Fish Market. Without a foil packet, the delicate fish varieties may stick to the grill or start flaking. Southern Kitchen also notes that you can add some liquid inside the packet so the food can benefit from steam, though this method is best for the oven.
So the next time you're making grilled kebabs, be sure to steer clear of soft, delicate fish and opt for meaty, firm fish instead.
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