INGREDIENTS:
mako shark filets, cut into pieces
shark marinade:
cider vinegar
lemon juice
olive oil
soy sauce
lemmon pepper seasoning
mango lime seafood seasoning
minced garlic
DIRECTIONS:
Cut up the shark and place in big ziplock bag with the marinade for 30 min+ (I did mine overnight).
Place the shark on kebob skewers and grill until 145F. (We cooked ours a little long, be sure not to overcook or the shark will be tough. It only takes like 3-5 min each side to cook.
Along with the shark I did chicken, sausage, vegetables, pineapple using this recipe
We did this again for Shark Week 2014; used same marinade but grilled the shark steaks in foil. Just don't grill too long or it'll get tough.
more photos:
