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Greece · Cobia

Cobia Souvlaki with Tzatziki

Psari Souvlaki

Greek island tavernas skewer firm fish just like pork: a quick bath in olive oil, lemon and oregano, a few minutes over charcoal, and a cool spoonful of tzatziki on the side.

  • Prep 25 min + 30 min marinating
  • Cook 10 min
  • Serves 4
  • Level Easy
Photo: PAULIX04 · CC BY-SA 4.0
Served with: Greek Village Salad ↓En Español

Ingredients

Tap each item as you gather it.

For the skewers

For the tzatziki

Method

Step by step, the way it is done on the island.

  1. Marinate. Whisk the olive oil, lemon zest and juice, garlic, oregano, salt and pepper. Toss the fish in it and refrigerate 30 minutes, no longer, or the lemon starts to cook it.
  2. Make the tzatziki. Stir the yogurt, squeezed cucumber, garlic, olive oil, vinegar, dill and salt together. Chill until serving.
  3. Thread the skewers. Thread the fish onto the skewers, alternating with onion and pepper. Keep the marinade for basting.
  4. Grill. Grill over medium-high heat 8–10 minutes, turning every 2–3 minutes and basting once, until the fish is lightly charred and just firm.
  5. Serve. Squeeze a little lemon over the skewers and serve with the tzatziki, warm pita and a horiatiki salad.

On the side

The side dish that belongs with it, full recipe included.

Greece

Greek Village Salad

Horiatiki

Ripe tomatoes, cucumber, onion, olives and a slab of feta, dressed only with olive oil and oregano. No lettuce, no fuss, just like every seaside taverna in Greece.

  • Prep 15 min
  • Cook 0 min
  • Serves 4
  • Level Easy

You need

  • 4 ripe tomatoes, in wedges
  • 1 cucumber, partly peeled and sliced thick
  • 1 small red onion, sliced thin
  • 1 green bell pepper, in rings
  • ½ cup Kalamata olives
  • 7 oz (200 g) feta cheese, in one slab
  • ⅓ cup extra-virgin olive oil
  • 1 tsp dried Greek oregano
  • ½ tsp salt
  • 1 tbsp red wine vinegar (optional)

How to make it

  1. Cut the vegetables. Put the tomatoes, cucumber, onion and pepper in a wide bowl. Sprinkle with the salt and vinegar and toss gently.
  2. Top with feta. Scatter the olives and lay the slab of feta right on top.
  3. Dress. Pour the olive oil over everything and sprinkle the oregano on the feta. Serve with bread to mop up the juices.

Photo: cyclonebill · CC BY-SA 2.0

More ways to cook Cobia

Same fish, a different corner of the sea.

Belém, BrazilBrazil-Nut-Crusted Cobia
Portland, JamaicaJamaican Cobia Rundown
Rota, SpainCobia a la Roteña
Virginia Beach, VirginiaVirginia Grilled Cobia with Old Bay Butter