1 lb. Halibut fillet, cut into 1-inch pieces
(purchase large center portion measuring at least 1 inch, no tail piece)
1 pint cherry tomatoes
1 pint pitted green olives (we used Castelvetranos)
1 small red onion, cut in ½ inch pieces
1 lemon, juiced
4 tbsp Clif Family Kitchen Extra Virgin Olive Oil, divided
2 tbsp Clif Family Kitchen Toasted Pistachio Dukkah
½ cup plain Greek yogurt
Salt and pepper to season
Marinate cubed halibut pieces in juice of one lemon and 2 tablespoons of CFK extra virgin olive oil for about 15 minutes. Thread ingredients onto the skewers (if using bamboo skewers soak in water prior to using) starting with red onion, then halibut, cherry tomato, and green olive. Repeat this pattern twice per skewer, ending with more red onion. Season with salt and pepper and set aside.
On a very hot grill or grill pan, grill kabobs until the fish is completely cooked through, about five minutes per side. Remove kabobs from grill and season all sides with CFK Toasted Pistachio Dukkah.
Serve the halibut kabobs over Greek yogurt seasoned with salt and pepper and garnish with remaining 2 tablespoons CFK extra virgin olive oil.