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An Excellent Kebab Recipe from Tzeva Restaurant in Sarasota

| Suncoast Post Staff |

There’s still time left this summer for some cookouts or for a backyard Labor Day party. We wanted to share a recipe with you from Executive Chef Ken Shiro Lumpkin of Tzeva, a modern Mediterranean restaurant in Sarasota, Florida. 

Chef Ken’s Al Ha’esh Kebabs are a real crowd pleaser, in particular the Grouper Shashlik is an ideal recipe for the home-cook. Chef Ken said, “This dish is extremely easy and low maintenance. You can prep it ahead of time, and it cooks quickly. This recipe allows you to wow your guests and still have time to enjoy cocktails and socialize. The Grouper Shashlik  is versatile as it can stand alone, be served on salads, or plated with rice, potatoes, charred broccolini, etc.” 


  • Approximately 4 oz of fresh grouper cut into rough cubes. 
  • Ras El Hanout spice mix:
  • 1 tsp salt
  • 1 tsp ground cumin
  • 1 tsp ground ginger
  • 1 tsp ground turmeric
  • ¾ tsp ground cinnamon
  • ¾ tsp freshly ground black pepper
  • ½ tsp freshly ground white pepper
  • ½ tsp ground coriander seed
  • ½ tsp ground cayenne pepper
  • ½ tsp ground all spice
  • ½ tsp ground nutmeg
  • ¼ tsp ground cloves
  • Tbsp of olive oil


  • 2 6” skewers 


  • Coat the diced grouper liberally with the Ras El Hanout and olive oil. Be sure not to cross contaminate the spice mix. Use only what you need. (If any is left over, it is good on chicken, beef, etc.) 
  • Marinate the grouper in the fridge for about an hour. In the meantime, soak the skewers in water (if you are using bamboo skewers).
  • After marinating, skewer the fish onto the skewer and cook over medium-high coals on the grill for about 3 minutes each side.
  • Serve with your favorite sauce, harissa, raita, tzatziki, etc.

Hope you enjoy grilling this recipe!

Photo from AI, not from Tzeva Grille

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