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Ingredients:
2 pounds - firm-fleshed fish steaks or fillets skin removed and cubed
1/2 cup - extra virgin olive oil
3 - medium-size onions 1 very finely chopped and 2 quartered and layers separated
2 tsp - freshly ground cumin seeds
eight 10-inch-long wooden skewers
1 - green bell pepper seeded and cut into 20 to 24 square pieces
18 - bay leaves soaked in tepid water to cover for 30 minutes (no need to soak if using fresh)
juice from e lemon
freshly ground black pepper to taste
salt to taste To Garnish:
lemon wedges
chopped fresh parsley leaves
2 pounds - firm-fleshed fish steaks or fillets skin removed and cubed
1/2 cup - extra virgin olive oil
3 - medium-size onions 1 very finely chopped and 2 quartered and layers separated
2 tsp - freshly ground cumin seeds
eight 10-inch-long wooden skewers
1 - green bell pepper seeded and cut into 20 to 24 square pieces
18 - bay leaves soaked in tepid water to cover for 30 minutes (no need to soak if using fresh)
juice from e lemon
freshly ground black pepper to taste
salt to taste To Garnish:
lemon wedges
chopped fresh parsley leaves
Kabab Samak (Fish Kebabs)
Method
- Whisk together the lemon juice, olive oil, 1 chopped onion, cumin, salt and pepper in a large ceramic or glass baking dish and marinate the fish cubes for 4 to 6 hours, covered, in the refrigerator, turning occasionally.
- Skewer the fish, putting a piece of quartered onion and a piece of green pepper between the pieces of fish and using 2 to 3 bay leaves per skewer.
- Continue in this manner until all the ingredients are skewered.
- Prepare a charcoal fire or preheat a gas grill on high for 20 minutes.
- Grill the skewered fish for 10 to 12 minutes brushing with the marinade and turning once.
- Serve garnished with lemon wedges and parsley.
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