Dukan Diet Recipe: Herby Halibut and Vegetable Kebabs

This is a recipe that does require some preparation ahead of cooking.  The vegetables do mean that this is a recipe best used on PV days in the Cruise Phase  but as you cook the vegetables separately it is a dish that you could adapt to use in the Attack Phase or on PP days in Cruise.  On these days you will only have 2 kebabs – one of fish and one with just onions.  It also means that you’ll need more onion but less of the other vegetables.

Herby Halibut and Vegetable Kebabs

Ingredients (Serves 4)

  • 1 and 1/2 pounds halibut, cut into 1″ to 1 1/2″ chunks
  • 3 tablespoons of fresh finely chopped herbs of your choice such as basil, thyme, sage, marjoram or rosemary
  • 2 zucchini/courgettes cut into 16 1/2″ slices
  • 16 mini plum tomatoes or large cherry tomatoes
  • 2 bell peppers cut into 16 “squares”
  • 2 small red onion cut into 16 pieces
  • 4 teaspoons extra-virgin olive oil,
  • 3 tablespoons fresh lemon juice
  • 2 finely diced garlic cloves


  1. Put 1 tablespoon of the fresh mixed herbs in a large bowl with 2 teaspoons of olive oil and 1 tablespoon of lemon juice and mix together.
  2. Add the vegetables and toss in the mixture to coat.
  3. Thread your vegetables onto the skewers and then cover and place in the refrigerator for up to 4 hours.
  4. Add 2 teaspoons of oil and 2 tablespoon of lemon juice to the bowl and stir together with the remaining fresh herbs and the garlic.
  5. Add the fish chunks and stir to coat.
  6. Cover and refrigerate for between 1 and 2 hours.
  7. Thread the fish chunks onto 4 skewers and season with a little sea salt and freshly ground black pepper.
  8. The vegetable kebabs will take a couple of minutes longer to cook than the halibut so place these on your barbecue first.
  9. After a couple of minutes add your fish kebabs and continue to cook both for between 8 and 10 minutes until the fish is cooked.
  10. Don’t forget to turn your kebabs and use any remaining marinade to coat during the cooking.

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