As long as the flesh is firm enough to cut into chunks most fish, from trout to swordfish and shark, lend themselves to kebabs. A simple kebab is made by alternating chunks of marinaded fish with pieces of tomato, onion or pepper on a kebab stick or spear, and grilling them over hot charcoal. Wrapping the chunks in vine leaves is more time-consuming, but you’ll find it’s worth it when you pop each juicy parcel into your mouth. Scallops and prawns also work well wrapped in vine leaves.
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