Fish Kebabs in Vine Leaves

Balık kebabı


Preparation info

  • Serves


    • Difficulty


Appears in

Classic Turkish Cooking

By Ghillie Basan

Published 1995

  • About

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.