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Fish Kebabs

cook:

45 min

0.0

(8)

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!

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Picture for Fish Kebabs

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original

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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)

For the yogurt sauce

4 tbsp greek yogurt

1 tbsp preserved lemons, paste

1 tbsp extra virgin olive oil

Salt

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

For serving

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

Directions

Step 1

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

½ bunch of parsley

½ bunch of cilantro

¼ bunch dill

½ serrano chili

3 garlic cloves

¾ tbsp salt

1 tbsp baharat

2 tbsp pistachios

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 min while working on the sauce and the salad.

4 white fish fillets (I used sea bream)

2 tbsp breadcrumbs

1 tbsp extra virgin olive oil

Step 3

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

4 tbsp greek yogurt

1 tbsp preserved lemons, paste

1 tbsp extra virgin olive oil

Salt

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.

½ bunch parsley, finely chopped

½ bunch cilantro, finely chopped

1 bunch mint, finely chopped

½ fresh red hot chili

2 cucumbers, diced

1 shallot, thinly sliced

½ lemon, chopped

1 tsp salt

1 tbsp vinegar (I used Champagne)

1 tbsp extra virgin 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.

Olive oil (to fry the kebabs)

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 min 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.

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

Step 10

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

Step 11

YASSS!

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