Cedar Wrapped Halibut Kebabs


Cedar Wrapped Halibut Kebabs

Cedar Wrapped Halibut Kebabs

Halibut is a great fish, but like most fish it is prone to breaking on the grill. A cedar wrap helps to contain the fish while on the grill and it imparts a bit of flavor to it as well. These kebabs are simply flavored with lemon, garlic, and olive oil. Tender, delicious, and perfect for any occasion.
Prep Time 20 mins
Cook Time 20 mins
Total Time 40 mins
Course Main Dish
Cuisine American BBQ, Fusion
Servings 4 People


  • 2-2 1/2 pounds halibut fillet, cut into 1 1/2" chunks
  • 4 cedar wraps with ties
  • 4 skewers
  • 2 lemons, thinly sliced
  • 2 tablespoons olive oil
  • 2 tablespoons clarified butter, melted
  • 1 tablespoon lemon juice
  • 1-2 cloves garlic, minced
  • 1 teaspoon fresh thyme
  • 1/4 teaspoon salt (add more if needed)
  • 1/4-1/2 teaspoon lemon pepper (adjust to your liking)


  • Soak cedar wraps in tepid water for 30-40 minutes.
  • Preheat grill for medium heat.
  • Combine oil, clarified butter (ghee), garlic, thyme, lemon juice, salt, and lemon pepper in a bowl. Set aside.
  • Cut fish into chunks. Slice lemons into thin slices; they should easily fold over without breaking. Alternate fish pieces with folded lemon slices. Repeat process for remaining kebabs. Brush each with olive oil mixture.
  • Remove cedar wraps from water and blot dry with paper towels. Set one halibut kebab inside of each wrap, fold over and secure with string.
  • Place cedar wrapped kebabs onto grill cook for 15-20 minutes, or until the internal temperature of the fish reaches 145 degrees F.
  • Remove from grill, unwrap and serve.


Image by: Sabrina Baksh