Fish Kebabs

banner
Preparation info
  • Serves

    Four

    • Difficulty

      Easy

Appears in
The Complete Guide to Traditional Jewish Cooking

By Marlena Spieler

Published 2016

  • About

These Balkan kebabs may be made from any firm-fleshed fish. While Turkish Jews consider swordfish kosher, other groups do not. Halibut, salmon or cod are good choices.

Ingredients

  • 900 g/2 lb fish, chunks
  • 5 ml/1

Method

  1. Cut the fish into 5 cm/2 in cubes and place in a shallow dish.
  2. Mix together the paprika, turmeric, lemon juice, olive oil and seasoning and pour over the fish. Crush 2 bay leaves over the fish. Leave, covered, in the refrigerator for at least 2 hours.
  3. Carefully turn the fish cubes in the marinade once or twice.