Name: Fish Kebabs
Cook time: 2700 s
Total time: 2700 s
Yield: 12-16 kebabs
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; 3/4 tbsp salt; 1/2 serrano chili; 1/2 bunch of parsley; 1/2 bunch of cilantro; 1/4 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; 1/2 bunch cilantro, finely chopped; 1/2 bunch parsley, finely chopped; 1/2 fresh red hot chili; 1/2 lemon, chopped; For serving

BENGINGI

Save

Fish Kebabs

cook:

45 min

0.0

(11)

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!

original

metric

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!

Comments

edit name

Add a Comment

Post Comment

Related Recipes

SUBSCRIBE TO MY
YASSSLETTER

Join my newsletter for updates, recipes, tips and more!

YASSS!

Join my newsletter for updates, recipes, tips and more!

HOME

RECIPES

LESSONS

NEWSLETTER

ABOUT

CATERING

WORKSHOPS

CONTACT

This site was built using provecho.

Join Provecho