• For the harissa sauce, add first 9 sauce ingredients to a small food processor or blender and process on high until the chipotle peppers break down completely, about 2 minutes.
  • Gently stir in olive oil and mint. Set aside.
  • Divide each plant-based fish burger into two equal portions. Re-form each portion around a bamboo skewer. Each kebab should be roughly 3½ inches long by 2 inches wide by 1½ inches high and somewhat oval shaped.
  • Heat a cast iron or nonstick griddle over medium heat. Heat 1½ tablespoons oil in pan. Place kebabs on and cook on one side for 2-3 minutes. Turn and repeat for all sides, adding remaining oil halfway through.
  • Serve with harissa sauce for dipping.
Fish Kabobs with Harissa Sauce
  • Preparation10 minutes
  • Cook Time 15 minutes
  • Serves 4

INgredients

For Harissa Sauce

  • 1 (6-ounce) can tomato paste
  • ¼ cup canned chipotle in adobo sauce
  • 3 tablespoons red wine vinegar
  • 3 cloves garlic
  • 1 teaspoon coriander seed
  • ½ teaspoon cumin seed
  • ½ teaspoon caraway seed
  • ½ teaspoon crushed red pepper flakes
  • ½ teaspoon fine sea salt
  • 3 tablespoons olive oil
  • 2 tablespoons minced fresh mint

 

  • 2 packages Good Catch® Classic Style Plant-Based Fish Burgers, thawed in refrigerator
  • 3 tablespoons olive oil, divided

Instructions

  • For the harissa sauce, add first 9 sauce ingredients to a small food processor or blender and process on high until the chipotle peppers break down completely, about 2 minutes.
  • Gently stir in olive oil and mint. Set aside.
  • Divide each plant-based fish burger into two equal portions. Re-form each portion around a bamboo skewer. Each kebab should be roughly 3½ inches long by 2 inches wide by 1½ inches high and somewhat oval shaped.
  • Heat a cast iron or nonstick griddle over medium heat. Heat 1½ tablespoons oil in pan. Place kebabs on and cook on one side for 2-3 minutes. Turn and repeat for all sides, adding remaining oil halfway through.
  • Serve with harissa sauce for dipping.