Fish Kebabs

cook time:

45 min

total time:

45 min

0 from 0 reviews

1-star 2-star 3-star 4-star 5-star

This week, I woke up with a strong craving for fish kebabs. Yes, it happens sometimes, recently, quite often—that I wake up knowing exactly what I want to eat and head straight to the kitchen to make it. With the weather getting warmer, it’s so fun to enjoy a light fish dish that’s simple to make, mess-free, and loaded with herbs. The herbs and spices eliminate any unpleasant fishy smell (though fresh fish shouldn’t have any smell). These fish kebabs are paired with a homemade preserved lemon paste, mixed with yogurt and extra virgin olive oil. A fresh, herby salad accompanies the dish, with a nice kick from chopped lemon, including both the flesh and the skin. Serve everything on a big platter in the center of the table—a wonderful way to host the people you love for lunch!

Ingredients

For the fish kebabs:

  • 4 white fish fillets (I used sea bream)
  • 3 garlic cloves
  • 2 tbsp pistachios
  • 2 tbsp breadcrumbs
  • 1 tbsp baharat
  • 1 tbsp extra virgin olive oil
  • ¾ tbsp salt
  • ½ serrano chili
  • ½ bunch of parsley
  • ½ bunch of cilantro
  • ¼ bunch dill
  • Olive oil (to fry the kebabs)

Ingredients

For the yogurt sauce:

  • 4 tbsp greek yogurt
  • 1 tbsp preserved lemons, paste
  • 1 tbsp extra virgin olive oil
  • Salt

Ingredients

for the salad:

  • 2 cucumbers, diced
  • 1 shallot, thinly sliced
  • 1 tbsp vinegar (I used Champagne)
  • 1 tsp salt
  • 1 tbsp extra virgin olive oil
  • 1 bunch mint, finely chopped
  • ½ bunch cilantro, finely chopped
  • ½ bunch parsley, finely chopped
  • ½ fresh red hot chili
  • ½ lemon, chopped

Ingredients

For serving:

  • 3 ½ pita breads, cut in half, charred on direct flame

Ingredients

For the fish kebabs:

  • 4 white fish fillets (I used sea bream)
  • 3 garlic cloves
  • 2 tbsp pistachios
  • 2 tbsp breadcrumbs
  • 1 tbsp baharat
  • 1 tbsp extra virgin olive oil
  • ¾ tbsp salt
  • ½ serrano chili
  • ½ bunch of parsley
  • ½ bunch of cilantro
  • ¼ bunch dill
  • Olive oil (to fry the kebabs)

Ingredients

For the yogurt sauce:

  • 4 tbsp greek yogurt
  • 1 tbsp preserved lemons, paste
  • 1 tbsp extra virgin olive oil
  • Salt

Ingredients

for the salad:

  • 2 cucumbers, diced
  • 1 shallot, thinly sliced
  • 1 tbsp vinegar (I used Champagne)
  • 1 tsp salt
  • 1 tbsp extra virgin olive oil
  • 1 bunch mint, finely chopped
  • ½ bunch cilantro, finely chopped
  • ½ bunch parsley, finely chopped
  • ½ fresh red hot chili
  • ½ lemon, chopped

Ingredients

For serving:

  • 3 ½ pita breads, cut in half, charred on direct flame

Ingredients

For the fish kebabs:

  • 4 white fish fillets (I used sea bream)
  • 3 garlic cloves
  • 2 tbsp pistachios
  • 2 tbsp breadcrumbs
  • 1 tbsp baharat
  • 1 tbsp extra virgin olive oil
  • ¾ tbsp salt
  • ½ serrano chili
  • ½ bunch of parsley
  • ½ bunch of cilantro
  • ¼ bunch dill
  • Olive oil (to fry the kebabs)

Ingredients

For the yogurt sauce:

  • 4 tbsp greek yogurt
  • 1 tbsp preserved lemons, paste
  • 1 tbsp extra virgin olive oil
  • Salt

Ingredients

for the salad:

  • 2 cucumbers, diced
  • 1 shallot, thinly sliced
  • 1 tbsp vinegar (I used Champagne)
  • 1 tsp salt
  • 1 tbsp extra virgin olive oil
  • 1 bunch mint, finely chopped
  • ½ bunch cilantro, finely chopped
  • ½ bunch parsley, finely chopped
  • ½ fresh red hot chili
  • ½ lemon, chopped

Ingredients

For serving:

  • 3 ½ pita breads, cut in half, charred on direct flame

Lets Start Cooking!

step 1

Make the fish kebabs- in a food processor add parsley, cilantro, dill, chili, garlic, salt, baharat, and pistachios and blend until fine.

step 2

Add the fish fillets, breadcrumbs, and olive oil. Blend in pulses until combined. Make sure the fish is not blended to a paste, you want the mixture to be chunky. Place in the fridge for 20 minutes while working on the sauce and the salad.

step 3

Make the yogurt sauce- in a small bowl, combine the yogurt, preserved lemon paste, salt, and olive oil.

step 4

Make the salad- add parsley, cilantro, mint, chili, cucumbers, shallot, chopped lemon (with the skin too), and season with salt, vinegar, and olive oil.

step 5

Take the fish kebab mix out of the fridge.

step 6

Preheat a pan on medium heat. Add 1-2 tbsp olive oil.

step 7

Once the oil is hot, scoop a tbsp of fish kebab mix one at a time, form a short cylinder shape, and add to the pan. Fry the kebabs 2 minutes on each side.

step 8

Plate- in a big tray, add the yogurt sauce and spread evenly, add the salad and the kebabs.

step 9

Open pita breads in half and char them on direct flame until they get a nice char.

step 10

Add yogurt and salad on a char pita, add 2-3 kebabs, and eat!

step 11

YASSS!

write your comment

Turkey Coxinha Recipe (Crispy Brazilian Snack)
Turkey Coxinha Recipe (Crispy Brazilian…
Chicken Caesar Wrap
Chicken Caesar Wrap
Sweet and Spicy Wings
Sweet and Spicy Wings

looking for similar recipes?

BenGingi

If you want to stay in the loop!

    Join our newsletter for updates, recipes, tip and more!